Easy Pot Roast

There is something so comforting about a pot roast. I like to make them all year round, but they’re especially delicious in the cooler months. I usually make one on the stove top on a Sunday after church, but it’s just as easy to let it cook in the crock-pot for an easy weeknight dinner. I prefer to have my pot roast served on top of a mound of creamy, garlic mashed potatoes while my son prefers it shredded, topped with bbq sauce and served in a hamburger bun. Either way, it’s delicious!

• 3 lb chuck roast
• 1 tablespoon Private Selection Italian Seasoning or Private Selection Herbes de Provence
• 3 tablespoons olive oil
• I medium white or yellow onion, sliced
• 3 garlic cloves, chopped
• 2 Private Selection Bay Leaves
• 2 cups Simple Truth Organic Fat Free Beef Broth
• 1/2 cup dry red wine (preferably a Cabernet Sauvignon or a Pinot Noir such as Estancia Cabernet Sauvignon Red Wine or Robert Mondavi Private Selection Pinot Noir Red Wine
• Salt and Pepper

In a large pot or a Dutch oven, heat up 2 tablespoons of olive oil on a high heat. While it’s warming up, season each side of the roast with the dried herbs and salt and pepper. Once the oil is ready, add the roast and let it sear on each side for 3-4 minutes until browned.

Remove the roast from the pot and set aside. Lower the heat to medium and add 1 tablespoon of olive oil. Add the onion, garlic, salt and pepper and cook until the onion is translucent. (It’s ok of the onions brown a bit.) Add the wine and cook until it cooks down by 1/2. (If using a crock pot, you would add the onions to it at this point, then continue with the next steps below.)

Add the roast back to the pot along with the beef broth and the bay leaves. Bring to a boil then simmer covered for 2-3 hours until tender or in the crock pot on low for 6-8 hours or on high for 3-4.)