Rosemary Orange Pot Roast
Ingredients
- 3 teaspoons extra-virgin olive oil, divided
- 2 large onions, halved and thinly sliced (4 cups)
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh rosemary
- 2 teaspoons freshly grated orange zest
- 1 3-pound bottom round roast, rump roast or chuck roast, trimmed
- ¼ teaspoon salt, plus more to taste
- ¼ teaspoon freshly ground pepper
- ½ cup dry red wine
- ½ cup reduced-sodium beef broth
- 1 tablespoon cornstarch, plus more as needed
- 1 tablespoon water, plus more as needed
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