Sunday pot roast
2
Points®
Total time: 3 hr 50 min • Prep: 20 min • Cook: 3 hr 30 min • Serves: 8 • Difficulty: Easy
If you’ve got the time, make this dish a day or two ahead—it will taste even better. At serving time, gently reheat it over low heat.
Ingredients
Herbes de Provence
2 tsp(s)
Kosher salt
1½ tsp(s), divided
Black pepper
¼ tsp(s)
Uncooked lean beef round
2½ pound(s), roast
Canola oil
1 tbsp(s)
Shallots
¾ pound(s), about 10 shallots, cut into thick wedges
Garlic
6 clove(s), large, thickly sliced
Red wine
8 fl oz, dry variety
Water
16 fl oz
Canned tomato paste
3 tbsp(s)
Bay leaf
1 leaf/leaves
Carrots
¾ pound(s), cut into 1/2-inch slices
Instructions
1
Preheat oven to 350°F.
2
Mix together herbes de provence, 1 teaspoon of salt, and pepper in cup; rub all over roast.
3
Heat oil in Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 7 minutes. Transfer to plate.
4
Add shallots and garlic to Dutch oven; cook, stirring occasionally, until beginning to brown, about 2 minutes. Add wine and cook until slightly reduced, about 2 minutes. Stir in water, tomato paste, remaining 1/2 teaspoon salt, and bay leaf; bring to boil. Return meat to pot. Cover and transfer to oven; bake 2 hours.
5
Remove roast from oven. Stir in carrots. Cover and bake until meat is fork-tender, about 1 hour, turning meat over after 30 minutes. Transfer roast to cutting board; cut into 16 (1/4-inch) slices. Return sliced meat to sauce in Dutch oven; keep warm until ready to serve. Discard bay leaf.
6
Serving size: 2 slices meat and about 1/3 cup sauce with vegetables
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