Ingredients

• 3 to 5 pound beef roast chuck, round, or brisket
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 6 cloves minced garlic
• 1 to 2 cups red wine*
• 2 cups low sodium 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 spring fresh rosemary

Instructions

1. Preheat oven to 350 degrees F.
2. Get a large oven safe dutch oven pot heating over high heat.
3. Season both sides of chuck roast with salt and pepper.
4. Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes each side.
5. Remove roast from pan and set aside briefly on a plate or cutting board.
6. Add garlic to pot and saute 60 seconds.
7. Deglaze pan with red wine and beef broth.
8. Add roast back to the pot.
9. Pour Worcetershire sauce over roast and place the onion chunks, carrots, and potatoes on top of and around the meat.
10. Place rosemary sprig on top.
11. Place a lid on the pan and transfer it to the preheated 350 degree oven.
12. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork.
13. Season vegetables with additional salt and pepper to taste and serve hot.

A simple yet perfect pot roast with carrots, potatoes, onions, fresh herbs and roasted garlic.
It’s tender, flavorful and requires just one pot!

INGREDIENTS
4 lb boneless chuck roast – marbled
kosher sea salt
ground black pepper
3 tbsp vegetable oil – divided
4 large carrots – cut into 1-inch pieces
1 1/2 lb small red potatoes – or gold potatoes
1 yellow onion – chopped
3 cup beef broth
1 cup water
2 tbsp aged balsamic vinegar
2 tbsp Worcestershire sauce
6 cloves roasted garlic – minced
4 sprigs fresh thyme – stems removed
1 tbsp fresh parsley – chopped (optional)

INSTRUCTIONS
Preheat oven to 350 degrees.
In a large Dutch-oven set over medium-high heat, add 2 tablespoons oil.
Meanwhile, generously salt and pepper both sides of the chuck roast. When the oil is hot, add the roast and brown both sides, about 5 minutes on each side.
Transfer the roast to a plate.
Add the remaining 1 tablespoon of the oil to the pot.
Add the carrots, onion and potatoes.
Cook the vegetables until they begin to brown, about 8-10 minutes.
Add the beef broth, water, balsamic vinegar, Worcestershire sauce, roasted garlic, thyme and a few pinches of
salt and pepper.
Return the roast to the pot and bring to a simmer.
Cover with a lid and transfer to the oven to roast for 3112 hours or until fork-tender.
Transfer the roast to a cutting board and tent with foil. Let rest for 10 minutes before serving.
Garnish with fresh parsley, if desired.
Notes
-You can find jars of roasted garlic in your produce section, on the condiment aisle or fresh roasted garlic near the salad bar or deli department.