Classic Sunday Pot Roast

Ingredients:

• 1 (3 to 5 pound) beef roast (chuck, round, or brisket)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 6 cloves minced garlic
• 1 to 2 cups red wine*
• 2 cups low sodium beef broth
• 1/4 cup Worcestershire sauce
• 2 large white onions, cut into 2-inch chunks
• 1 pound baby carrots
• 1 pound red potatoes, cut into bite-sized chunks
• 1 sprig fresh rosemary

Instructions:

1. Preheat oven to 350°F (175°C). Get a large oven-safe Dutch oven pot heating over high heat.
2. Season both sides of the chuck roast with salt and pepper. Add vegetable oil to the pot and sear the roast until browned, about 3 to 4 minutes per side.
3. Remove the roast from the pan and set aside briefly on a plate or cutting board. Add minced garlic to the pot and sauté for 60 seconds.
4. Deglaze the pan with red wine and beef broth. Add the roast back to the pot.
5. Pour Worcestershire sauce over the roast and place the onion chunks, carrots, and potatoes on top of and around the meat. Place the rosemary sprig on top.
6. Place a lid on the pan and transfer it to the preheated 350°F (175°C) oven. Cook for 3 hours, or until the meat reaches an internal temperature of 202°F (94°C) and shreds easily with a fork.
7. Season vegetables with additional salt and pepper to taste and serve hot.

Enjoy your Classic Sunday Pot Roast!