Beef Pot Roast (Baked)

When it comes to a Sunday dinner in North America, there's nothing quite as classic as pot roast. Of course, the day of the week doesn't really matter, pot roast is a delicious dinner for any day of the week. A good pot roast can be made with any cut of beef roast. Popular choices include chuck roast, round roast, and briskets. The beef is seasoned and seared. The pan then needs to be deglazed with a braising liquid - commonly beef broth and red wine. We like to add in garlic and Worcestershire sauce for a more complex flavour. It really kicks things up a notch. Fall apart, tender Pot Roast slow cooked and smothered in a delicious gravy with potatoes and carrots. A warm and hearty dinner recipe, this beef roast is a perfect complete meal you can prepare with minimum effort.

1 (3-5 lb) roast beef, round, or breast
2 tsp. sea salt
1 tsp. black pepper, freshly ground
2 Tbsp. vegetable oil
6 cloves garlic, minced
1-2 cups red wine
2 cups beef broth
¼ cup Worcestershire sauce
2 large white onions, cut into 2" pieces
1 lb baby carrots
1 lb red potatoes, cut into small pieces
1 sprig fresh rosemary

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Get a massive Dutch oven-safe pot heated to high.

Season both sides of the roasted chuck with salt and pepper. Add vegetable oil to the saucepan and warmth till brown, approximately three to four minutes in line with side.

Remove roast from pan and set apart in short on a reducing board or board. Add garlic to the saucepan and sauté for 60 seconds. Grease the bowl with crimson wine and beef broth. Add roast lower back to the pot.

Pour Worcestershire sauce over roast beef and place chopped onions, carrots and potatoes over and around the meat. Place a rosemary sprig on top.

Put a lid at the pan and switch it to a preheated oven. Cook three hours, or till meat reaches an internal temperature of 202°F and flakes effortlessly with a fork. Season the veggies with salt and pepper to flavour and serve hot.