Ingredients
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2 -3 1/2 lbs beef shoulder
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3 teaspoons black pepper
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3 tablespoons olive oil
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2 cups beef stock
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2 cups dry red wine (I use Merlot)
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1/4 cup chopped parsley (fresh or dry)
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1 teaspoon salt
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2 tablespoons minced garlic (heaping)
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2 cups baby carrots (1 bag)
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8 red potatoes
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2 (14 1/2 ounce) cans stewed tomatoes (include juice)
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1/4 cup Italian salad dressing
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2 1/2 cups onions (chopped into large pieces)
Instructions
- Preheat oven to 350°F.
- Trim fat from sides of roast.
- Rub roast with black pepper.
- Heat olive oil in large pot or large casserole safe for stove & oven. After heated, brown roast for several minutes on each side, browning well.
- Pour in stock, wine, 1 teaspoon salt, 1 teaspoon black pepper, and garlic.
- Stir in onions, carrots, potatoes, tomatoes, & Italian dressing.
- Bring to a simmer on the stove. Transfer to oven, covered, and bake for 2 1/2 hours. Make sure roast is on bottom. For larger roasts, uncover and bake an additional 1 hour.
- Serve hot or refrigerate for later. Enjoy!