POT ROAST #1

By curly

Ingredients

• 3 1/2 lb beef roast
• 1 Tbsp olive or grapeseed oil
• Salt, pepper, Italian seasoning to taste
• 1 large yellow onion, chopped or sliced
• 4 cloves of garlic, peeled
• 1/2 cup red wine
• Several carrots, peeled and cut lengthwise

Preparation

Step 1

Use a thick-bottomed covered pot (oven-proof if you intend to cook in oven), such as a dutch oven, just large enough to old roast and vegetables. Heat 1 tablespoon of oil on medium high heat (hot enough to sear the meat). Sprinkle and rub salt pepper and Italian seasoning 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, lift up the meat and add garlic and chopped onion to the bottom of the pan. Let the roast sit on top of the onions. Add 1/2 cup of red wine. Cover. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered. Alternatively, you can cook the pot roast in a 225 degree oven, once you have browned it on the stovetop, and brought the liquid to a simmer (make sure to use an oven proof pan).

Cook for 3 1/2 to 4 hours, until meat is tender. Near the end of the cooking, add carrots, cook until tender, about an additional 10 minutes.