Classic Sunday Pot Roast

Ingredients

Scaled for your household (8 portions) · original serves 8

• To 5 Pounds Beef Roast3 lb
  round, or brisket)
• Salt2 tsp
• Black Pepper1 tsp
• Vegetable oil2 tbsp
• Garlic cloves6
• To 2 Cups Red Wine*1 cup
• Beef stock2 cup
• Worcestershire sauce¼ cup
• Brown onion2
• Carrots1 lb
• Potatoes1 lb
• Sprig Rosemary1

Method

1. 1

   At this stage, heat oven to 350℉ (175℃). Place a large oven-safe Dutch oven over high heat.

2. 2

   Pat 3 to 5 pounds beef roast dry with paper towels. Season both sides with 2 teaspoons salt; then 1 teaspoon black pepper. stir in 2 tablespoons vegetable oil to the hot Dutch oven. Sear the roast until browned, about 3 to 4 minutes per side. Remove the roast and reserve on a plate or cutting board.

3. 3

   Lower the heat to medium. stir in 6 cloves minced garlic, minced,; then cook for 60 seconds, stirring constantly. Deglaze the pan by adding 1 to 2 cups red wine* and 2 cups beef broth, scraping up any browned bits from the bottom.

4. 4

   Pour Worcetershire sauce over roast; then place the onion chunks, carrots, and potatoes on top of and around the meat. Place rosemary sprig on top.

5. 5

   Return the roast to the pot. Pour 1/4 cup Worcestershire sauce over the meat. Arrange 2 large white onion, cut into 2-inch chunks, 1 pound baby carrots; then 1 pound red potatoes, cut into bite-sized chunks around and on top of the roast. Place 1 sprig fresh rosemary on top.

6. 6

   Place a lid on the pan; then transfer it to the preheated oven. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork.

7. 7

   Remove from oven. Taste; then season the vegetables with additional salt and black pepper, if desired. Serve hot with the shredded roast and pan juices.