Mouth Watering Pot Roast

READY IN: 2hrs 50mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
  • 2 - 3 12
    lbs beef shoulder
  • 3
    teaspoons black pepper
  • 3
    tablespoons olive oil
  • 2
    cups beef stock
  • 2
    cups dry red wine (I use Merlot)
  • 14
    cup chopped parsley (fresh or dry)
  • 1
    teaspoon salt
  • 2
    tablespoons minced garlic (heaping)
  • 2 12
    cups onions (chopped into large pieces)
  • 2
    cups baby carrots (1 bag)
  • 8
    red potatoes
  • 2
    (14 1/2 ounce) cans stewed tomatoes (include juice)
  • 14
    cup Italian salad dressing
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DIRECTIONS

  • 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!
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