Savory Pot Roast Recipe

Savory Pot Roast

Savory Pot Roast Ingredients (8 Servings)

• 1 4 lb. boneless chuck roast
• 2 tbsp. extra-virgin olive oil
• 6 garlic cloves, minced
• 2 cups red wine
• 1 lb. baby carrots
• 2 cups beef broth
• 1/4 cup Worcestershire sauce
• 2 white onions, chopped
• 1 lb. baby Dutch yellow potatoes, cut in half
• 1 sprig fresh rosemary
• Sea salt, to taste
• Fresh ground black pepper, to taste

Directions

• Preheat oven to 350 F.
• On the stovetop, get a large oven-safe Dutch oven pot heating over high heat.
• Season both sides of the chuck roast with salt and pepper.
• Add the olive oil to the Dutch oven pot and sear the chuck roast until it is browned; about 3 to 4 minutes per side.
• Remove the chuck roast from the pan and set it aside.
• Add the minced garlic to the pot and sauté it for 1 minute.
• Deglaze the pan with the red wine and beef broth.
• Add the chuck roast back to the pot.
• Pour the Worcestershire sauce over roast.
• Place the onion, carrot, and potato chunks on top of and around the meat.
• Put the rosemary sprig on top of the roast.
• Place the lid on the Dutch oven pan and transfer it to the preheated oven.
• Cook the roast for 3 hours, or until meat reaches an internal temperature of 202 F and shreds easily with a fork.
• Season the vegetables with additional salt and pepper to taste.
• Plate the Savory Pot Roast with the vegetables and serve hot.

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