Sunday Pot Roast

Recipe By : Heavenly Recipes

Sundays are perfect for pot roast. Prepare the ingredients and allow them to simmer before church; then come home to a hearty meal!

20Minutes

Prep Time

3Hours

Total Time

6

Serving

Sunday Pot Roast

Ingredients

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

Directions

    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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