How to Make Classic Sunday Pot Roast
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
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
- Preheat oven to 350 degrees F. Get a large oven safe dutch oven pot heating over high heat.
- Season both sides of chuck roast with salt and pepper. Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes each side.
- Remove roast from pan and set aside briefly on a plate or cutting board. Add garlic to pot and saute 60 seconds. Deglaze pan with red wine and beef broth. Add roast back to the pot.
- Pour Worcetershire sauce over roast and place the onion chunks, carrots, and potatoes on top of and around the meat. Place rosemary sprig on top.
- Place a lid on the pan and transfer it to the preheated 350 degree oven. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.