Pot roast

3 1/2 lb of beef shoulder or boneless chuck 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 of red wine

Several carrots, peeled and cut lengthwise









1 Use a thick-bottomed covered pot, such as a dutch oven, just large enough to hold roast and vegetables. Heat 1 Tbsp 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.





2 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 the lowest heat possible to maintain a low simmer (we cook our roast on the warm setting of our range)*.



3 Cook for 3 1/2 to 4 hours, until meat is tender. (If you are using a pressure cooker, cut the time by half). Near the end of the cooking, add carrots, cook until tender, about an additional 10 minutes.





After cooking 3 1/2 hours, before adding the carrots. Note how much liquid has been released by the meat. This comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmering.



Serves 4. Suggest serving with green beans and potatoes