Pot Roast With Potatoes



  1. Cut the garlic clove into slivers; use a paring knife to poke small holes in the meat and insert the garlic into them.
  2. Crumble the bay leaves finely and mix them with salt and pepper.
  3. Rub this mixture all over the meat.
  4. Put the oil in a pot over medium-high heat.
  5. When hot, add the roast and cook, adjusting the heat and turning as needed so the meat doesn't burn, until it's nicely browned on all sides, 20 minutes.
  6. Transfer the meat to a plate.
  7. Add the onions, carrots, and celery to the pot, turn the heat up to medium-high, and cook, stirring frequently, until softened and somewhat browned, 5 to 10 minutes.
  8. Add the wine and cook, stirring and scraping up any browned bits from the bottom of the pan; continue cooking until the wine has evaporated, 5 to 10 minutes.
  9. Add 1 1/2 cups of the stock, return the roast and its juices to the pot, and bring to a boil.
  10. Lower the heat so the liquid barely bubbles and cover the pot.
  11. Cook, turning the roast every 30 minutes, until the meat is tender enough to pierce easily.
  12. This will take anywhere from 1 1/2 to 3 hours, depending on the thickness of your roast and how low the heat is.
  13. Be careful not to overcook the meat or it will become tough and rubbery.
  14. If at any point the pot looks dry, add more stock or water, 1/4 cup at a time.
  15. Heat the oven to 200 F.
  16. Transfer the meat to an ovenproof platter, loosely cover with foil, and put in the oven to keep it warm.
  17. Spoon any excess fat from the surface of the remaining liquid and add the potatoes; they should be half submerged in liquid; if not, add more stock or water until they are.
  18. Turn the heat up to medium-high, cover, and cook, stirring occasionally and scraping the bottom of the pot, until the potatoes are tender when pierced, 10 to 20 minutes.
  19. Taste and adjust the seasoning.
  20. Slice the meat across the grain and serve it with the potatoes and sauce.