Sunday Pot Roast

Total Time
2 hr 30 min
15 min
2 hr 15 min

herbes de Provence

2 tsp

kosher salt

1½ tsp

black pepper

¼ tsp

uncooked trimmed bottom round steak

2½ pound(s), roast

canola oil

1 Tbsp

uncooked shallot(s)

¾ pound(s), about 10, peeled

garlic clove(s)

6 large clove(s), peeled

red wine

8 fl oz, dry


16 fl oz

canned tomato paste

3 Tbsp

bay leaf

1 leaf/leaves

uncooked carrot(s)

¾ pound(s), cut into 1/2-inch slices


  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 1/4-inch slices. Return sliced meat to sauce in Dutch oven; keep warm until ready to serve. Discard bay leaf.
  6. Per serving: 2 slices meat and about 1/3 cup sauce with vegetables

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