Cooking Method: average 8 to 10 ounce a serving (recipe based on 4-5 lb roast) Little tip we have learned: Use a finer quality red makes a worlds difference.
– Pre-heat oven to 350 degrees
– season the pot roast with salt pepper garlic
– Grease the bottom of an oven safe pot(dutch oven) with canola oil
– on a high flame, get the pot as hot as you can then brown each side of the roast about 3 minutes a side
– chop 2 medium onions, smash 2 cloves of garlic, 1 cup of red wine, 2 cups of beef stock and a few bay leaves and add it to the seared roast in the pot. The liquids and mixture should cover about 75% of the roast
– with a lip cover the pot and place in oven for 2 hours
– while the roast is doing its thing, quarter up 5 small golden potatoes, peel and chop 6 regular carrots in 1/4’s (or use 1 bag of baby carrots)
– after the first 2 hours, take the pot roast out of the oven and add your potatoes and carrots
– Place bake in oven and bake for another 2 hours
– Let sit with the lid off for 8 – 10 minutes
– When you are potting a chuck roast the meat will fall apart. when potting a bottom round or rump roast you will be able to slice accordingly
– Scoop the veggies to the bottom of each plate and place meat and gravy on top and enjoy!!
– If you want to get fancy your can mash some potatoes and cover your plate with them!!