Pot Roast

Use a thick-bottomed covered pot, such as a dutch oven, just large enough to hold roast and vegetables. Heat 1 tablespoon of oil on medium high heat (hot enough to sear the meat). Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don’t move the roast while a side is browning, or it won’t brown well.

When roast is browned, life up the meat and add garlic and chopped onion to the bottom of the pan. Let the roast sit on top of the onions. Add 1/2 cup of red wine. Cover. BRing to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered.

Cook for 3 1/2 to 4 hours, until meat is tender. Near the end of the cooking, add carrots, cook until tender, about an additional 10 minutes.

*After cooking 3 1/2 hours, before adding the carrots. Note how much liquid has been released by the meat. This comes from slow cooking at a very low temperature. If you pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmering.

*If you use a gas range, you may find difficulty getting the flame low enough. Tightly roll up some aluminum foil, shaping it into a skinny donut, and put that on top of the burner to create a little more distance between the range and the pan. If you pot roast is turning out too dry, you might want to try this tip.