Classic Sunday Pot Roast

Ingredients

• chuck/shoulder roast or round/rump roast (3-5 lbs. (1.3-2.2 kg))
• vegetable oil (2 tablespoons)
• minced garlic (6 cloves)
• red wine or grape juice (1 - 2 cups)
• beef broth (2 cups)
• Worcestershire sauce (1/4 cup)
• large white onions cut into 2 inch chunks (2)
• baby carrots (1 lb.)
• red potatoes cut into bite-sized chunks (1 lb.)
• sprig fresh rosemary (1)

Instructions

1. Preheat oven to 350 degrees F.
2. Get a large oven safe dutch oven pot heating over high heat.
3. Season both sides of chuck roast with salt and pepper.
4. Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes each side.
5. Remove roast from pan and set aside briefly on a plate or cutting board.
6. Add garlic to pot and saute 60 seconds.
7. Deglaze pan with red wine and beef broth. Add roast back to the pot.
8. 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.
9. Place a lid on the pan and transfer it to the preheated 350 degree oven.
10. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork.