Classic Sunday Pot Roast

Name: Classic Sunday Pot Roast
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Ingredients: 1 3 to 5 pound beef roast (chuck, round, or brisket); 2 teaspoons salt; 1 teaspoon black pepper; 2 tablespoons vegetable oil; 6 cloves minced garlic; 1 to 2 cups red wine*; 2 cups low sodium beef broth; 1/4 cup Worcestershire sauce; 2 large white onions (cut into 2 inch chunks); 1 pound baby carrots; 1 pound red potatoes (cut into bite-sized chunks); 1 sprig fresh rosemary

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Prep Time: 15 minutes

Cook Time: 180 minutes

Total: 195 minutes

Servings: 8

Author : Rachel Farnsworth

pot roast

Instructions

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Step 1

Preheat oven to 350 degrees F. Get a large oven safe dutch oven pot heating over high heat.

Step 2

Season both sides of chuck roast with salt and pepper. Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes each side.

Step 3

Remove roast from pan and set aside briefly on a plate or cutting board. Add garlic to pot and saute 60 seconds. Deglaze pan with red wine and beef broth. Add roast back to the pot.

Step 4

Pour Worcetershire sauce over roast and place the onion chunks, carrots, and potatoes on top of and around the meat. Place rosemary sprig on top.

Step 5

Place a lid on the pan and transfer it to the preheated 350 degree oven. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.

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