Pot Roast (cotton Row Restaurant)

Total Time: 1 hr 3 mins Preparation Time: 1 hr Cook Time: 3 mins

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 3 -4 lbs bottom-round roast or 3 -4 lbs top-round roast
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 4 garlic cloves, crushed
• 1 medium onion, cut into 1/2-inch pieces
• 1 stalk celery, cut into 3/4-inch pieces
• 1 large carrot, cut into 3/4-inch pieces
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• 3 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 1 1/2 cups apple cider vinegar
• 1 (28 ounce) can whole tomatoes
• 2 cups beef broth
• 1 cup quartered assorted mushroom

Recipe

• 1 preheat the oven to 300 degrees.
• 2 place a large casserole dish (with a cover) over med-high heat on the stovetop and add the olive oil.
• 3 season the roast with the salt and pepper.
• 4 when the oil is hot, brown the meat on all sides and then remove the meat from the casserole dish.
• 5 add the garlic, onion, celery, and carrot to the casserole dish and cook for 3-5 minutes, until slightly brown.
• 6 add the rosemary, thyme, bay leaves, and butter, and cook until the butter is melted.
• 7 lower the heat to low and sprinkle in the flour.
• 8 cook, stirring constantly and scraping the pan so the flour does not stick, for 2 minutes.
• 9 add the vinegar to the casserole dish and cook until the vinegar is reduced to one-third.
• 10 add the tomatoes and crush lightly with a spoon.
• 11 add the beef stock and mushrooms and stir until the ingredients are well mixed.
• 12 return the roast to the dish and cover.
• 13 cook in the oven for 2 ½ to 3 hours, until the meat is fork-tender.
• 14 remove from the oven and let the pot roast cool in the liquid before slicing and serving.