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I had never made a pot roast before, but had often heard mention of the very popular, and favorite American family dish. My husband brought home a piece of meat, the cut of which was unfamiliar to me, but when I looked it up, countless recipes for Pot Roast appeared. I was thrilled to try it, and was very pleased with the tender and delicious results.



3 1/2 pound boneless chuck roast

2 tablespoons olive oil

salt, pepper and Italian Seasoning to taste

2 onions, sliced lengthwise

4 cloves garlic, peeled

1/2 cup red wine

1 bay leaf

several carrots, peeled and sliced

Use a dutch oven, just large enough to hold roast and vegetables. Heat 2 tablespoons of oil on medium high heat. Pat the roast dry with paper towels. Sprinkle and rub salt, pepper and Italian seasoning all over the meat. Brown in pot, all over, several minutes on each side.

When roast is browned, remove from pan and set on a plate. Add the onions to the pan and cook for about 5 to 10 minutes, until they begin to brown. Add garlic and carrots to sit on top of the onions. Set the roast on top of the onions, garlic and carrots. Add 1/2 cup red wine and the bay leaf. Cover. Bring to a simmer then place in oven at 300F for 15 minutes. After the 15 minutes, reduce oven to 250F for 1 hour, then reduce further to 225F for 2 1/2 to 3 hours, or until the meat is tender.


Recipe adapted from Simply Recipes Food and Cooking Blog