Traditional Sunday Pot Roast
Ingredients:
– 1 3 to 5 pound beef chuck, round, or brisket roast
– 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
Instructions:
1. Preheat the oven to 350 degrees F. Place a large oven-safe Dutch oven pot over high heat.
2. Season both sides of the chuck roast with salt and pepper. Add vegetable oil to the pot and sear the roast until browned, about 3 to 4 minutes per side.
3. Remove the roast from the pot and briefly set it aside on a plate or cutting board. Add minced garlic to the pot and sauté for 60 seconds. Deglaze the pan with red wine and beef broth. Return the roast to the pot.
4. Pour Worcestershire sauce over the roast and arrange the onion chunks, carrots, and potatoes on top of and around the meat. Place the rosemary sprig on top.
5. Cover the pot with a lid and transfer it to the preheated 350-degree oven. Cook for 3 hours, or until the meat reaches an internal temperature of 202 degrees F and shreds easily with a fork.
6. Season the vegetables with additional salt and pepper to taste. Serve hot.
Enjoy this classic Sunday pot roast, packed with comforting flavors and tender, juicy meat!
