Friday, October 14, 2011

Pot Roast

2.5 lbs chuck roast
4 garlic cloves, crushed
1 15 oz jar tomatoes
1/2 cup beef broth
1/2 cup medium-bodied red wine
1 onion, chopped
1 tablespoon cumin
4 tablespoons extra virgin olive oil
Salt and black pepper (to liking)

Preheat oven to 450 F.

Add chuck roast to a large dutch oven (or similar) and rub generously with crushed garlic, cumin, and extra virgin olive oil. Add the rest of the ingredients. Season to liking with salt and black pepper. Cover and bake for 1 hour. Reduce heat to 300 F and cook a further 3 hours. Turn off heat. Let Pot Roast sit in the oven until it's time to serve over fresh vegetables of choice.

1 comment:

Unknown said...

I am not the biggest red meat eater BUT I do LOVE a great pot roast!! What a beautiful picture!!

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