Pot Roast
Ingredients
- 1 3-4lb boneless chuck roast
- 2 tbsp high heat oil
- 1 tbsp kosher salt
- 1/2 tbsp cracked black pepper
- 1 tbsp granulated garlic
- 1/2 tbsp Italian spices
- 2 cups broth or stock
- 1 cup dry red wine
- vegetables to roast (if desired)
Instructions
- Heat a large cast iron pan or Dutch oven on the stovetop with the oil. Sear the roast for 2 to 3 minutes on each side. Preheat the oven to 300 degrees F
- Sit the roast directly in the bottom of the roasting pan, then pour in the beef broth and red wine. Add water if needed until 2/3rds of the meat is covered. Apply the seasonings to the surface of the roast, rubbing them in to get even coverage. Toss any vegetables in if you want to roast them
- Put the lid on and place the pan in the hot oven. Roast for 1 hour per pound of meat before checking. Pot Roast is only done when it’s easily shredded with a fork, or when the internal temperature is above 150 degrees F
Notes
*Photo by John Dryzga licensed under CC BY-SA 2.0