Classic Sunday Pot Roast

Ingredients:

• 3-5 pounds beef roast (chuck, round, or brisket)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 6 cloves minced garlic  
• 1-2 cups red wine
• 2 cups beef broth
• 1/4 cup Worcestershire sauce
• 2 large white onions, cut into 2-inch chunks
• 1 pound baby carrots
• 1 pound red potatoes, cut into bite-sized chunks
• 1 sprig fresh rosemary  

Instructions:

1. Sear the Roast:

   • Preheat oven to 350°F (175°C).
   • Heat a Dutch oven over high heat.
   • Season the roast with salt and pepper.
   • Sear the roast on all sides until browned.
   • Remove the roast and set aside.

2. Sauté the Garlic and Deglaze:

   • Add garlic to the pot and sauté for 60 seconds.
   • Deglaze the pan with red wine and beef broth.

3. Combine Ingredients:

   • Return the roast to the pot.
   • Pour Worcestershire sauce over the roast.
   • Add onions, carrots, and potatoes around the roast.
   • Place the rosemary sprig on top.

4. Cook:

   • Cover the pot and place it in the preheated oven.
   • Cook for 3 hours, or until the meat reaches an internal temperature of 202°F (94°C).

Tips and Substitutions:

• Meat Choice: You can use other cuts of beef, such as chuck roast or pot roast.
• Liquid: If you don't have red wine, you can use beef broth or grape juice.
• Vegetables: Feel free to add other vegetables, such as parsnips, turnips, or celery root.
• Herbs: Experiment with different herbs, like thyme or bay leaves.
• Cooking Methods: You can also cook this dish in a slow cooker or Instant Pot.

Enjoy your delicious Pot Roast!