- 1 tsp + 2-3 Tbsp J. Olive Co. EVOO
- 3-4 lb pot roast
- ⅓ cup all-purpose flour
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 2 tsp minced garlic
- 1 large onion, sliced across into rings
- 2 cloves garlic, minced
- 1 (1 lb) package of baby carrots
- 1 stalk celery, diced
- 2 ½ Tbsp J. Olive Co. Neapolitan Herb Balsamic
- 1 cup of red wine
- 3 cups of beef broth
- 2 sprigs fresh rosemary
- 2-3 springs fresh thyme
- Preheat the oven to 275 degrees.
- Wash and pat dry the pot roast. Grease a large baking dish with a little EVOO. Add the remaining EVOOL to a large skillet or Dutch oven and turn on medium heat.
- Add the flour, salt, and pepper together on a plate. Dredge both sides of the pot roast with the flour mixture. When the oil is hot, add the pot roast. Brown on both sides, about 4-5 minutes for each side. Place the roast on a plate or in the baking dish (if using a Dutch oven you will assemble it after the broth has heated).
- Place the onion slices in the skillet and cook about 3-4 minutes until slightly browned. Add the garlic and cook for an additional minute until just fragrant. Remove from the heat and place in the baking dish with the pot roast. Add the wine to the skillet and scrape up all the browned bits with a spatula or whisk. Add in the beef broth and Neapolitan Herb Balsamic, and bring to almost a boil. Add the broth/wine mixture to the roasting pan. Add the sprigs of rosemary and thyme around the sides. Cover tightly with aluminum foil and place in the oven. The roast should take between 3-4 hours. It’s done when it falls apart.
Recipe modified from Olive and Then Some