Sundays are perfect for pot roast. Prepare the ingredients and allow them to simmer before church; then come home to a hearty meal!
1 3 to 5 pound beef roast chuck, round, or brisket
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons vegetable oil
7 cloves minced garlic
3 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
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.