The original recipe for this pot roast called it “perfect”. I was thinking well maybe it’s really just almost-perfect, but no, it is the perfect pot roast. Simple and unbelievably flavorful thanks to the Merlot and the spices. And oh-so-tender. It is the pot roast that dreams are made of.
I love this piled high on a big ole loaf of French bread. Almost like a French dip, but oh so much better. I follow a recipe I made after visiting the Hobnob Corner Restaurant in Nashville, Indiana. The sandwich is topped with a horseradish sauce and caramelized onions. It’s really good and I highly recommend it.
Perfect Pot Roast
- Preheat your oven to 275 F.
- Generously sprinkle the roast with salt and pepper on all side.
- Heat 1 1/2 tablespoons of oil in a large pot or Dutch oven.
- Add the onions and brown on all sides. Remove.
- Add the carrots and cooking until just getting some color. Remove.
- Add the remaining oil and once it is hot, add the meat. Brown the meat on all sides. Remove.
- Add the wine and scrape the bottom of the pot, getting all of the flavor pieces unstuck.
- Add the meat back into the pot. Add enough beef broth to cover the meat about halfway up the sides.
- Add the onions and carrots. Sprinkle with the spices.
- Cover and place in the oven for 3-4 hours until the meat begins to fall apart.
- Remove and let rest 10-15 minutes before carving (or shredding).
Nutritional values are approximate.