Pot Roast!

Prep time: 15 minutes

Cook time: 3 hours

Ingredients:

3-4 lbs Boneless round chuck, trim off the fat

½ bag of carrots

½ an onion, chopped

3-4 large potatoes peeled and cubed

3 garlic cloves

1 cup of sweet red wine

1 small can of crushed tomatoes

1tsb of olive oil

3 tbs of Worcestershire sauce

1 12oz can of chicken or beef broth

Salt

Pepper

2 tsp Cayenne pepper

Directions:

·      In a large pot (that is also oven safe, or if you have one a cast iron pot) add in 1 tbs and heat till smoking hot, usually takes about a minute or two.

·      Preheat oven to 400.

·      While oil is heating, trim the fat off the meat if any, then season with a little bit of salt and pepper. Then add the meat to the pot to sear all sides.

·      Once all sides of the meat are seared and has a nice brown crust, remove from pot and place on a plate with a piece of tin foil over it to let it rest.

·      In the same pot add in onions, and garlic. Sauté till aromatic.

·      Then add in crushed tomatoes, chicken or beef broth, Worcestershire sauce, a little bit of salt and pepper. Bring all to a boil and then add in carrots.

·      Cook the carrots and sauce for about 15 minutes, then re-add the meat and add the wine.

·      Take the whole pot and place in the oven.

·      Every 45 minutes turn the meat so that each side has time to cook and soften in the broth. (Should be about 2-3 turns every 45 minutes). At the last turn of the meat add in the potatoes so that they cook down during the last hour.

·      You’ll be able to tell if it is done if you can take a fork and the meat shreds under the fork. If not then let it cook a little bit longer.

** You can also put this in a crock-pot to cook down on high if you don’t have an oven safe pot**

Tips:

For the next day lunch, you can shred the meat after you are done with dinner so that it’s quick to just pop it in the microwave the next day for lunch.  You can also shred the meat and freeze if you don’t want to eat it again the next day.