Pot Roast

3-1/2  lb.		of beef shoulder or boneless chuck roast (look for a piece that is well marbled with fat for best results)
2  tablespoons		olive or grapeseed oil
1/2  teaspoon		Salt, pepper, italian seasoning to taste
4  cups		2 large yellow onions, thickly sliced, lengthwise (root to tip), about sliced onion
4		cloves of garlic, peeled
1/2  cup		of red wine
1  teaspoon		bay leaf
3  ounces		Several carrots, peeled and cut lengthwise

Tip: Click on the ingredient links to learn the nutritional information for all the Pot Roast ingredients. The serving size for any ingredient in Pot Roast may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1 Use a thick-bottomed covered pot (oven-proof if you intend to cook in oven), such as a dutch oven, just large enough to hold roast and vegetables. Heat 2 Tbsp of oil on medium high heat (hot enough to sear the meat). Pat the roast dry with paper towels. 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.


2 When roast is browned, remove from pan and set on a plate. Add the onions to the pan and cook for about 5 to 10 minutes, until they begin to brown. Add the garlic and carrots to sit on top of the onions. Set the roast on top of the onions, garlic and carrots. Add 1/2 cup of red wine. Add the bay leaf. Cover. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered (we cook our roast on the warm setting of our electric range)*. If cooking in the oven, bring to a simmer first on the stovetop, then put in the oven, start the temp at 300°F for 15 minutes, then drop it to 225°F.

3 Cook for 3 1/2 to 4 hours, or longer, until meat is tender. (If you are using a pressure cooker, cut the time by half).