POT ROAST****

By Nicky

Ingredients

• 3 1/2 lb. beef shoulder or chuck (well marbled with fat)
• 2 tbs. olive oil
• Salt, pepper and italian seasoning to taste
• 4 cloves of peeled garlic
• 1/2 c. red wine
• 1 bay leaf
• Several carrots, peeled and cut lengthwise.

Preparation

Step 1

TAKE ROAST OUT FOR 2 HRS. BEFORE COOKING.

Use a thick bottomed covered pot that can be used on top of the stove.
Heat 2 tbsp. oil on medium high heat (hot enough to sear the meat). Pat the roast dry with paper towels.
Sprinkle and rub salt and pepper all over the meat.
Brown roast in pot, all over, several minutes on each side. DON'T MOVE THE ROAST WHILE A SIDE IS BROWNING, OR IT WON'T BROWN WELL.
When roast is browned, remove from pan and set on a plate.
Add the garlic and carrots.
Set roast ontop of garlic and carrots.
Add 1/2 c. red wine and bay leaf.
Cover and bring to simmer. Adjust heat to lowest heat to maintain simmer.
Cook 3 1/2 - 4 hours til meat tender.