CLASSIC SUNDAY POT ROAST
CLASSIC SUNDAY POT ROAST
YIELD
8 Servings
TYPE
Main Course
TIME
3 hours
LEVEL
Beginner
Ingredient List
• 1 3 to 5 pound beef roast • 2 teaspoons salt • 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 • 1 pound baby carrots • 1 pound red potatoes • 1 sprig fresh rosemary
Sear The Meat
1
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.
Garlic & Liquids
2
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.
Add in Veggies
3
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.
Cook In Oven
4
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.