Italian Pot Roast

By kdet

Ingredients

• 2 tablespoons vegetable oil
• 1 (2- to 2 1/2-pound) chuck roast
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 cup beef broth - I used 2 cups beef broth and omitted the wine as red wine gives me terrible migraines - couldn't tell the difference.
• 1 cup dry red wine
• 1 1/2 teaspoons dried Italian seasoning
• 1 small onion, halved and quartered
• 2 bay leaves
• 4 medium carrots, peeled and cut into 1-inch pieces

Preparation

Step 1

Heat oil in a large heavy-bottomed, oven-safe pot over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan; cook for 5 to 8 minutes, turning to brown all sides. Stir in broth, wine, Italian seasoning, onion, and bay leaves. Cover tightly.


Bake at 325° for 1 1/2 hours. Add carrots, and bake 1 hour longer, or until tender. Remove and discard bay leaves. Serve over rice, if desired.