In case you decide to go to the effort to make that pot roast from my Saturday blog, here’s a slight revision. I forgot to mention that my neighbors did not put the potatoes and carrots in with the meat—that would be just silly. Instead, add the root vegetables about two hours into the cooking. Here’s a corrected recipe.
- 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
- Preheat oven to 350 degrees F. Heat a large dutch oven pot over high heat.
- 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.
- Remove roast from pan and set aside briefly on a plate or cutting board. Add garlic to pot and sauté 60 seconds. Deglaze pan with red wine and beef broth. Add roast back to the pot.
- Pour Worcestershire sauce over roast and place the onion chunks on top of and around the meat. Place rosemary sprig on top.
- Place a lid on the pan and transfer it to the preheated 350 degree oven. Cook 2 hours, then add potatoes and carrots and cook for another hour. When meat is tender, shreds easily with a fork, and vegetables are tender, it’s ready.