Classic Sunday Pot Roast

Heat oven to 350℉ (175℃). Place a large oven-safe Dutch oven over high heat.

Pat 3 to 5 pounds beef roast dry with paper towels. Season both sides with 2 teaspoons salt and 1 teaspoon black pepper. Add 2 tablespoons vegetable oil to the hot Dutch oven. Sear the roast until browned, about 3 to 4 minutes per side. Remove the roast and set aside on a plate or cutting board.

Reduce heat to medium. Add 6 cloves minced garlic, minced, and cook for 60 seconds, stirring constantly. Deglaze the pan by adding 1 to 2 cups red wine* and 2 cups beef broth, scraping up any browned bits from the bottom.

Pour Worcetershire sauce over roast and place the onion chunks, carrots, and potatoes on top of and around the meat. Place rosemary sprig on top.

Return the roast to the pot. Pour 1/4 cup Worcestershire sauce over the meat. Arrange 2 large white onion, cut into 2-inch chunks, 1 pound baby carrots and 1 pound red potatoes, cut into bite-sized chunks around and on top of the roast. Place 1 sprig fresh rosemary on top.

Place a lid on the pan and transfer it to the preheated oven. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork.

Remove from oven. Taste and season the vegetables with additional salt and black pepper, if desired. Serve hot with the shredded roast and pan juices.