Sunday Pot Roast

Preheat oven to 275F.

Lightly salt and pepper the roast, then coat it lightly with flour. Bring heat to medium high and warm olive oil in a Dutch oven. Cook the roast for about 2 minutes per side in the olive oil, until it is a light brown color. Remove roast from the Dutch oven and set aside.

Add butter to the Dutch oven and saute onions and garlic. Cook for about 5 minutes. Pour in red wine and scrape the bottom of the Dutch oven loosening up anything that was cooked on to the bottom or sides of the pan. This stuff is full of flavor!

Once the wine has cooked down a bit, place roast back in pot. Pour in beef stock, water, pepperoncini peppers, worcestershire, soy sauce, and spices.

Put the lid on your Dutch oven, place it in the preheated oven and cook for about 5 hours. Adjust seasonings to taste when roast is finished.

About thirty minutes before the roast is finished, begin to prepare the carrots and potatos. I like to do this separately to keep the veggies from getting too mushy. Bring a large pot of salted water to boil. Add in peeled and chopped carrots and potatos. Let cook for about 20 minutes. Once they are nearly finished, add them to the roast to let them cook together in the oven for the last ten minutes.

I like to shred the beef, but you can try and cut it into slices. It can be difficult to slice because the meat typically will shred itself.

Make sure to serve this with Yorkshire Puddings. They are the perfect vessel for sopping up juice or gravy from the roast.