Best. Pot Roast. Ever.

I have been heavy on the vegetarian or healthier sides of my recipes. However, this cold weather makes me think of my mom’s pressure cooker pot roast and my mouth waters. We don’t do a lot of red meat in the house but when we do, we like it to fall apart and be super tender. I used to make mine in the crockpot and I just don’t like it that way - it seems to dry out. So I tried a few different recipes. And this is what I combined.

DON’T be intimidated by the 3 hour cook time. It takes very little preparation and you can do many other things while it does it’s beautiful thing in the pot! 

Ingredients:

• Cooking oil
• Carrots (2 cups) chopped into chunks
• 1/2 red Onion, chopped into bite size
• 3 celery stalks, rough chopped 
• Salt
• Pepper
• Garlic cloves (2-3) minced
• 3-5 lb chuck roast
• Red wine (1 cup)
• Beef broth (enough to cover chuck halfway) about 2- 15oz. Cans
• 1 can of diced tomatoes
• Oregano
• Rosemary
• Thyme

Directions: 

1. Pour some oil into a pot and heat over medium high heat. Add the onions and carrots. Sprinkle salt and pepper. Sauté until onions are translucent. Add the garlic and sauté for one more minute. Remove onions and carrots from the pot and set aside. 
2. Salt and pepper the roast. 
3. In the same pot pour a tad more oil in. Brown each side of the chuck roast. Remove to a plate and set aside. 
4. Pour red wine or beef broth onto bottom of hot pot and scrape the bottom of the pot. 
5. Add the roast back to the pot. Pour enough broth to cover the roast halfway. Add onions and carrots back into the pot. Add the can of tomatoes too. Sprinkle in oregano, thyme and rosemary. Add a bit of salt. 
6. Bring to a boil. Cover and reduce to very low heat for 3 hours (4 if larger than 4 lbs.) you could also cook in a 275degree oven for 3 hours in the pot. 
7. Meat should fall apart. Shred meat. 
8. Serve with rolls!