Pot Roast with potatoes and carrots

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Position a rack in the center of the oven and preheat the oven to 300°F.

Step 2

Combine the onion powder, pepper, salt, garlic powder, and smoked paprika in a small bowl. Place the meat on a sheet pan and rub the meat thoroughly with the spice blend.

Step 3

In a 6- to 7-quart Dutch oven over medium-high heat, add the olive oil and pan-sear the meat on all sides until well browned, about 3 minutes per side. Reserve any spice mix leftover on the sheet pan.

Step 4

Transfer the seared meat to a clean sheet pan or plate.

Step 5

Add the flour to the Dutch oven we seared the meat in and toast for 1 minute in the pan juices. Add the tomato paste and any spices left on the sheet pan from seasoning the meat and stir, scraping from the bottom of the pot. Then, deglaze the pan with the red wine, letting it simmer for 3 to 4 minutes. Add the Worcestershire, hot sauce, smashed garlic, thyme, bay leaves, and rosemary. Stir to combine, add the broth, and cook for another minute.

Step 6

Place the seared beef carefully in the center of the broth mixture in the pot. Cover and cook for 1 1/2 hours.

Step 7

Remove from the oven and tuck the carrots, potatoes, celery, and onions around the beef in the pot. If the broth mixture has reduced lower than one-third of the way up the beef, add more beef broth and taste for seasoning.

Step 8

Cook until the meat falls apart with ease when pulled with a fork, another 1 to 1 1/2 hours. Serve on a platter garnished with the parsley and lemon zest for family style serving.