Pot Roast Recipe

Filed under All Seasons, Beef, Low Carb, Main Course, Wheat-free

Pot roast was a standard growing up, and still continues to be in my parent's household. It requires slow cooking over low heat to ensure tender, flavorful meat. My mother doesn't follow any recipe and it's hard to tease any precise amounts out of her ("Well Lise, that all depends on how much you want, and how tough the cut of beef is.") I have yet to make this, but I've watched her many times. Tonight I took notes and got a great pic too!

3 1/2 lb of beef shoulder or boneless chuck roast
1 Tbsp olive or grapeseed oil
salt, pepper, italian seasoning to taste
1 large yellow onion, chopped or sliced
4 cloves of garlic, peeled
1/2 cup of red wine
carrots, peeled and cut lengthwise

Use a covered pot large enough to hold roast and vegetables. Heat 1 Tbsp of oil on medium high heat. Sprinkle and rub salt, pepper, and Italian seasoning all over the roast. 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, lift 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 lower heat to maintain a low simmer. Cook for 3 1/2 to 4 hours, until meat is tender. (If you are using a pressure cooker, cut the time by half). Near the end of the cooking, add carrots, cook until tender, about an additional 10 minutes.

Serve with boiled green beans and potatoes.

Serves 4.