Beef

There are few things that scream Sunday supper to me more than a slow-braised, fork-tender, pot roast. Toss in a few golden fingerlings and some baby carrots at the last hour of cooking and you have a super simple but scrumptious way to wrap up the weekend.

One 2-3 LB Chuck Roast

½ LB mini golden fingerling potatoes

½ LB peeled baby carrots

1C Red Wine

1/2C water

One packet dry onion soup mix

2 TBSP steak sauce

Salt, pepper, and flour for dredging the roast

Oil for browning

Pre heat your oven to 325. Coat a dutch oven in oil and heat to medium-high. Dredge your roast in flour with a bit of salt and pepper mixed in for good measure. When pan is hot, brown each side of the roast. Next, add in wine, scraping bits from pan. Add in water and onion soup mix. Simmer for a few minutes to let it all come together. Pour steak sauce onto roast and spread evenly around the surface. Cover with a lid or foil and roast until the meat comes apart with a fork (this will be about I hour per pound. Here I used a 3 LB roast and roasted it for about 3.5-4 hours. It was like butta).

When you have one hour left of cook time left for your roast, add in potatoes and carrots, stir them in the juices, cover, and cook for the final hour. If you would like to brown everything up and thicken the sauce a bit, remove the lid in the last 15 minutes.