Ingredients
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1 cup red wine
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2 garlic cloves
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1 chuck roast
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1 teaspoon kosher salt
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3 tablespoons flour
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2 tablespoons olive oil
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2 cups low sodium beef broth
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2 cups low sodium chicken broth
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1 (1 1/4 ounce) package onion soup mix
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1 sweet onion
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4 -6 carrots
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3 -4 potatoes
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horseradish sauce, if desired
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fresh ground pepper
Instructions
- Assemble all ingredients except carrots, potatoes and horseradish. Be sure to use a good wine that you would drink.
- Mince garlic and chop onion into quarters. Choose a pan that is large enough for roast to lie flat and that has a tight fitting lid.
- Pat meat dry and lightly sprinkle with kosher salt and pepper. Rub flour into meat. (If using regular table salt, use even less.).
- Sear in oil over medium-high heat until browned on all edges.
- Add remaining ingredients except the carrots, potatoes and horseradish. If not enough liquid to cover roast, add water (or more wine).
- Cover and bring to a boil, then reduce heat to low (more than simmer) and cook for 8 hours, or until the whole roast is falling apart.
- The secret to tender pot roast is to cook it long enough, so if it's not tender yet, that means it's not done yet.
- If you don't have enough liquid to cover the roast, you'll have to flip the roast over every hour or so.
- Add carrots and potatoes the last hour. Peel them and chop to desired size.
- Serve with horseradish sauce and au jus (broth from pan).