Pot Roast

Recipe by breezermom
READY IN: 3hrs 36mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 375 degrees.
  • Heat the oil in a 6 quart oven ready casserole or dutch oven over medium heat for 1 minute. Using paper towels, blot the roast dry, then add it to the casserole/dutch oven. Brown on all sides. This takes about 10 minutes. Remove the roast and set aside.
  • Skim all but 2 tbsp of the drippings from the pot, then add the onion and saute until soft, about 5 minutes. Stir in the wine, scraping up any browned bits from the bottom of the pot.
  • Return the roast to the pot, and add the tomatoes, basil, salt, and pepper. Bring to a simmer, cover, and transfer the dutch oven to the oven. Bake for 2 1/2 hours, turning the roast every 30 minutes.
  • Add the potatoes, carrots, and celery, cover and bake for 15 minutes. Add the zucchini, cover, and bake until the meat and vegetables are tender, about 15 minutes more.
  • Transfer the meat and vegetables to a serving platter. Skim any fat from the drippings, then serve over the pot roast.
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