The days are short and the temperatures are falling. Make a comforting, tomato pot roast to warm your home and your eaters.
The aroma of slow cooked beef, red wine and herbs can brighten up even the dreariest day. This easy pot roast only requires a brief browning on the stove top before the majority of the ingredients are added to the pot. A few hours in the oven and dinner is served with very little hands on time. I added some carrots and new potatoes to the mix during the last hour of cooking so they can cook up in the flavorful juices.
If you’re like me, you want to feed your family only the healthiest ingredients. Organic, BPA free, grass fed are all labels I look for when grocery shopping. I look for boxed tomatoes with BPA-free packaging – they’ve become my go-to for “canned” tomatoes. Italian tomatoes from Parma have a fresh flavor that’s perfect for any recipe calling for canned tomatoes. I love using them for my salsa and pasta sauces, as well as this easy pot roast.
Easy Tomato Pot Roast
- Total Time: 3 hours 30 minutes
- Yield: 4 to 6 servings
Description
The days are short and the temperatures are falling. Make a comforting, tomato pot roast to warm your home and your eaters.
Ingredients
- 3-3 1/2 pound chuck roast (large pieces of fat trimmed)
- 3 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper Coupons
- 4 cloves you may want to wrap them in cheesecloth for easy retrieval
- 2 bay leaves
- 2 sprigs of fresh thyme
- 2 cups beef broth
- 1 cup red wine
- 1 box boxed chopped tomatoes and juice (26.46 ounces)
- 1 large yellow onion (sliced)
- 2 pounds carrots (peeled and cut into large chunks)
- 2 pounds small red potatoes (larger ones may be sliced in half)
Instructions
- Preheat oven to 350º. Heat oil in a large Dutch oven. Season the beef with salt and pepper and sear both sides, until well browned. Remove from heat.
- Add beef broth, red wine, cloves, bay leaves, thyme, chopped tomatoes, and sliced onions. Place lid on Dutch oven and cook for 2 hours.
- Add carrots and potatoes and cook for another hour or until vegetables are tender.
- Shred beef into large chunks, discarding any visible fat. Remove bay leaves and cloves. Serve beef, carrots and potatoes topped with pan juices.
- Prep Time: 20 minutes
- Cook Time: 3 hours 10 minutes
- Category: Main
Frequently Asked Questions
What type of wine is best to use for the Easy Tomato Pot Roast?
A dry red wine works best for this recipe, as it complements the flavors of the beef and tomatoes.
How do I ensure the carrots and new potatoes are cooked properly in the pot roast?
Add the carrots and new potatoes during the last hour of cooking to ensure they become tender without overcooking.
Can I substitute the brand of tomatoes I use?
Yes — boxed Italian tomatoes with BPA-free packaging are recommended for their fresh flavor, which enhances the overall taste of the pot roast.
