Perfect Pot Roast

I created this recipe several years ago mostly by trial and error, just adding things as I went.  It is so easy - lots of ingredients, but you basically just throw everything in a dish, bake and serve.  

Here is what you will need:

1 beef chuck roast (at least 2 lbs.)

1 package of baby carrots (16 oz.)

1/3 cup chopped white onion

1 bag small red potatoes (size C works well - 2 lb. bag)

3 cloves garlic, chopped

1/2 t rosemary

1/2 t oregano

1/2 t Italian seasoning

1/2 t onion powder

1/2 t garlic salt

2 dashes Tony Chachere's seasoning

1 t freshly ground pepper

1/2 t - 1 t freshly ground sea salt

1 T extra virgin olive oil

1 cup water

1 cup red wine (any variety, except dessert wine)

Preheat oven to 350.  Place thawed roast in the center of a 13x5 glass baking dish.  Surround with carrots, potatoes, and onion.  Rub one clove of chopped garlic on roast, and mix the rest of the garlic in with carrots and potatoes.  Drizzle olive oil on carrots and potatoes.  Sprinkle dry ingredients over beef, carrots and potatoes.  Pour water in at the corners (about 1/4 cup water in each corner).  Drizzle about 2/3 cup of red wine over the roast, and the rest over the carrots and potatoes.  It should look something like this:

Cover with foil.  Bake approximately 2 hours or until roast is cooked throughout.  At least once during baking, take out of oven, remove foil, and spoon juices over entire dish to keep moist.

I served with freshly made rosemary batter bread (a recipe I have altered from a Betty Crocker one).  I will post the recipe for the bread later.