“Cotton Row Restaurant, Huntsville, AL”
READY IN:
1hr 3mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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