The Coziest Pot Roast Dinner #shorts

By Natasha's Kitchen · 180 min

Ingredients

Instructions

1. Season the roast all over with 3 tsp salt and 1 tsp pepper. Leave it uncovered at room temperature for 1 hour. Put the rack in the lower third of the oven and preheat to 325°F.
2. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat until hot but not smoking. Sear the roast until golden on all sides, about 3 minutes per side. Move it to a plate.
3. Lower the heat to medium. Cook the onion until soft and golden, about 4–5 minutes. Add the garlic and cook 30 seconds more.
4. Stir in the tomato paste and cook for 2 minutes.
5. Add the wine and scrape the bottom of the pot. Cook until about a quarter of the wine has evaporated, 2–3 minutes.
6. Add the beef stock, thyme, parsley, bay leaves, 1 tsp salt and ½ tsp pepper, or season to taste. Return the roast to the pot with the carrots and bring to a simmer.
7. Cover and bake in the lower third of the oven at 325°F for about 3–4 hours, depending on the size of the roast, until the meat pulls apart easily with two forks. If it is still tough, bake another 30 minutes.
8. Remove the meat and shred it. Thicken the sauce with the cornstarch and cold water mixture, or return the meat to the broth.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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