Photo of Sunday pot roast by WW

Sunday pot roast

6
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

Kosher salt

1½ tsp, divided

Black pepper

¼ tsp

Uncooked lean beef round

2½ pound(s), roast

Canola oil

1 Tbsp

Shallot

¾ pound(s), about 10 shallots, cut into thick wedges

Garlic

6 clove(s), thickly sliced

Red wine

8 fl oz, dry variety

Water

16 fl oz

Tomato paste

3 Tbsp

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