Momma Neely's Pot Roast

Ingredients

• 2  bay leaves 
• 2 cups beef stock 
• 3 pound bottom round roast boneless
• 3  carrots peeled sliced into 1/2-inch pieces
• 3 cloves garlic smashed
• 8 servings kosher salt and pepper black freshly ground
• 8 servings freshly parsley leaves chopped for garnish
• 1 cup red wine 
• 2  thyme sprigs fresh
• 1 tablespoon tomato paste 
• 0.3 cup vegetable oil 
• 2  onions yellow peeled quartered

Equipment

• oven
• dutch oven
• cutting board

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. Season the roast on all sides with salt and pepper.
4. In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides.
5. Add the onions, garlic and tomato paste and cook until slightly colored.
6. Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.
7. Roast for 1 1/2 hours and then add the carrots. Continue to cook for 1 more hour.
8. Transfer the roast to a cutting board and let rest for 15 to 20 minutes. Slice and place on a serving platter. Skim the fat off the braising liquid and serve with the roast.
9. Garnish with parsley.