Classic Sunday Pot Roast

Classic Sunday Pot Roast

from thestayathomechef.com
195 min
8 servings

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

Directions

  1. 1

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

  2. 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.

  3. 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.

  4. 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.

  5. 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.