Company Pot Roast

Ouadie Rhabbouron

Instructions

  1. Season & sear
    Pat the roast dry and season generously with salt and pepper. Heat oil in a heavy Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned. Remove and set aside.

  2. Build flavor
    Lower heat to medium. Add onions and cook until softened and lightly golden. Stir in garlic and tomato paste; cook 1 minute.

  3. Deglaze
    Pour in wine (if using), scraping up browned bits. Let it simmer 2–3 minutes.

  4. Braise
    Add broth, Worcestershire, thyme, and bay leaves. Return roast to the pot. Liquid should come about halfway up the meat.

  5. Cook low and slow
    Cover and cook:

    • Oven: 325°F (165°C) for 3–3½ hours

    • OR stovetop: very low simmer for about 3 hours

  6. Add vegetables
    Add carrots and potatoes during the last 60–75 minutes so they don’t overcook.

  7. Finish & serve
    Remove bay leaves. Slice or shred the roast. Serve with vegetables and spoon the rich gravy over everything.

Company Tips

  • Make it a day ahead—it tastes even better reheated.

  • For extra-luxury gravy, remove the meat and reduce the liquid slightly.

  • Serve with crusty bread, mashed potatoes, or buttered noodles.

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