Original Menu Pot Roast :: The Best Recipes
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| Pot Roast |
Cooked low and slow on the stovetop, beef chuck or shoulder roast becomes a fall-apart tender pot roast. Onions, garlic, carrots, and red wine make this a satisfying, flavorful dinner.
Ingredients :
- 3 1/2 pound of beef shoulder or boneless chuck roast (look for a piece that is well marbled with fat for best results)
- 2 tablespoons extra virgin olive oil
- Salt, pepper, and Italian seasoning to taste
- 2 large yellow onions, thickly sliced, lengthwise (root to tip), about 4 cups sliced onion
- 4 cloves garlic, peeled
- 1/2 cup red wine
- 1 bay leaf
- Several carrots, peeled and cut into 2-inch segments
Instructions :
| Prep : 10M | Cook : 45M | Ready in : 4H10M |
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Notes :
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