Fill Up on This Fall Favorite!

Carla Hall's Pot Roast

  • 3 pounds top round pot roast
  • salt
  • ground fresh black pepper
  • 2 tablespoon oil
  • 5 carrots chopped
  • 2 onions quartered
  • 3 garlic cloves chopped
  • 2 tablspoon flour
  • 1/4 Cup red wine vinegar
  • 2 Cups water
  • 1 teaspoon crushed red chili flakes
step-by-step directions
step-by-step directions
  • Preheat oven to 325 deg F. 
  • Season meat liberally with salt and pepper. 
  • In a dutch oven, over medium-high heat, add 2 tablespoons oil, sear and brown all sides of the meat. Remove beef to plate. 
  • Then add carrots, onion, garlic, and flour to the dutch oven. Cook for 1 to 2 minutes. Place beef back into pot and add red wine vinegar, water, red chili flake. Cover with tight fitting lid, and place into oven for 3 hours.
  • Remove from oven. Remove meat from pot. Slice and serve with the sauce and vegetables.
Similar categories: Ingredients Beef Dinner Courses & Meals
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