Classic Sunday Pot Roast


1 3 to 5 pound chuck, round, or brisket roast

salt (two tablespoons)

1 teaspoon freshly ground black pepper

2 tablespoons oil (vegetable)

6 garlic cloves, minced

1–2 quarts red wine*

2 cups beef broth (low sodium)

1 tablespoon Worcestershire sauce

2 large white onions, peeled and sliced into 2-inch slices

1 pound carrots (baby)

1 pound red potatoes, peeled and chopped into bite-size pieces

1 rosemary sprig, fresh



Preheat the oven to 350 degrees Fahrenheit. Prepare a big oven-safe dutch oven pot over high heat.
Season the chuck roast on both sides with salt & pepper. In a large pot, heat the vegetable oil and sear the roast until it is browned on both sides, about 3 to 4 minutes per side.
Remove the roast from the pan and set it aside on a plate or cutting board for a few minutes. Add the garlic to the pot and cook for 60 seconds. Red wine and beef broth are used to deglaze the pan. Return the roast to the pot.
Place the onion chunks, carrots, and potatoes on top of and around the roast and drizzle with Worcestershire sauce. Top with a rosemary sprig.
Cover the pan with a cover and bake it at 350 degrees for 30 minutes. 3 hours to cook

or until the internal temperature of the meat reaches 202 degrees F and shreds easily with a fork. Season the vegetables with salt and pepper to taste and serve immediately.

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