Perfect Pot Roast with Potatoes

Ingredients

• 3.5 pound chuck roast
• Sea salt
• Black pepper
• 5 tablespoons olive oil
• 4 onions peeled and quartered
• 8 garlic cloves peeled
• 2 cups baby carrots washed
• 2 pounds baby potatoes washed
• 2 cups red wine
• 2 cups low sodium beef broth
• 2 cups chopped mushrooms washed
• 4 tablespoons Worcestershire sauce
• 6 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 4 tablespoons honey

Instructions

1. Preheat the oven to 350F.
2. Season the meat all over with salt and pepper.
3. Heat a large dutch oven with 1 tablespoon olive oil on high heat.
4. Sauteé onions, garlic, carrots, potatoes and cook.
5. Let cook for about 5 minutes by stirring until veggies are slightly browned.
6. Don’t let cook longer than this or they will get too soft. Remove veggies.
7. In the dutch oven, add the rest of olive oil, add the meat, brown about 4 - 5 minutes each side. Remove from dutch oven.
8. Now pour wine in it to deglaze. Scrap up any brown bits off the bottom. Remove from heat.
9. Put the meat back in the dutch oven and pour beef broth all over with worcestershire sauce. Add the mushrooms and the veggies, thyme, rosemary and honey. Liquid must cover meat at least half way. If not add more broth. Adjust salt and pepper.
10. Cover dutch oven and place in the oven. Roast for 2 - 2 1/2 hours or until roast is cooked to your liking.
11. ENJOY!