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Tomato Thyme Pot Roast
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Ingredients
- 3 to 4 pound beef roast sirloin, round, rump, cross rib cuts are all good
- 3 tbsp olive oil
- 4 cloves garlic peeled and sliced
- 1 large onion cut in chunks
- 28 ounce can whole tomatoes
- 1 cup beef stock or consommé
- 2 tbsp Dijon mustard
- 1 tbsp dried thyme
- 1 tsp nutmeg
- 1 tbsp hot sauce more or less to taste
- 2 tbsp balsamic vinegar
- 2 tbsp brown sugar
- 1 tsp freshly ground black pepper
- 1 teaspoon kosher salt
Instructions
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Trim the beef roast of excess fat. Heat the olive oil over medium heat in an oven safe pot. A Dutch oven works well. Brown the roast very well on all sides. Toss in the onions and garlic and cook until slightly browned.
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Add all the remaining ingredients to the pot, stir well. Cover and roast in a 350 degree oven for 2-2 ½ hours. Remove the roast and place the pot on the stovetop. If necessary boil the tomato braising liquid to reduce to a slightly thickened sauce.
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To serve, slice the beef and serve with the tomato thyme sauce spooned over the top. This recipe goes well with roasted potatoes, pasta, steamed rice, roasted vegetables or Parmesan Herb Popovers.