Classic Pot Roast
This pot roast cooks for six hours at a very low 225°F (110°C), which gives a lean bottom round time to turn tender. The braising liquid combines red wine, tomato juice and balsamic vinegar with a generous amount of garlic and three fresh herbs: rosemary, thyme and oregano. Searing the beef and browning the onions first builds the base of the sauce. It suits a slow Sunday at home.
Instructions
Season the roast generously on all sides with kosher salt and freshly-ground black pepper.
Heat ¼ cup of the olive oil in a 6-quart (6-liter) Dutch oven over medium-high heat. Add the roast and sear it until it is browned on every side, then move it to a plate and keep it warm.
Pour the remaining olive oil into the pot and add the vegetables. Cook them until the onions are lightly browned around the edges, then lift the vegetables out and keep them warm alongside the beef.
Pour the broth into the empty pot and scrape up the browned bits from the bottom. Add the rest of the ingredients and turn the heat down to low.
Return the vegetables and the roast to the pot. Cover it and place it in a 225°F (110°C) oven for 6 hours.
Serve the roast and vegetables warm.
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