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beef pot roast

Beef Pot Roast

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Course Main Course, Main Dish

Ingredients
  

  • 1 3lb beef pot roast
  • 2 tbsp olive oil
  • 1 large white onion, quartered
  • 4 red potatoes, quartered
  • 4 carrots, chopped into 2-inch sections
  • 2 bay leaves
  • 1 tbsp Kosher salt
  • 1 tsp cracked black pepper
  • 4 cups beef broth
  • 1/4 cup red wine, soy sauce, or other flavorful liquid

Instructions
 

  • Let the beef pot roast come up to room temperature, in the meantime, set the oven to 350 degrees F.
  • While waiting for the oven to preheat, season the beef roast with the salt and pepper.
  • Sear the meat in the Dutch oven or another large pan with the olive oil. Sear all of the sides until there’s an even amount of browning.
  • Once the oven is preheated, cover the pot roast and vegetables with beef broth and other liquids. Add the lid, then roast the meat for 2 hours. Check the temperature and cook uncovered for the last 30 minutes. Remove the pot roast when it reaches 145 degrees F in the center.
  • Once the beef roast is finished cooking let it rest, covered, for 20 minutes before serving.

Notes

*photo by yourhomebasedmom licensed under CC BY-SA 2.0
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