Fork Tender Juicy Sunday Pot Roast

Name: Fork Tender Juicy Sunday Pot Roast
Ingredients: 1 whole (3-5 pound) Chuck Roast (well marbled with fat, will yield a more tender pot roast); 2-4 Tablespoons olive oil (or 2 TBL olive oil and 2 TBL butter); 2 whole onions, peeled and cut in half; 6-8 whole carrots, washed, cut into 2 in pieces (peeling is optional); 4-8 potatoes (if using russet, just 2-4 small medium ones, if using baby potatoes or fingerlings as many as you think your family will eat), cut potatoes that are larger in half or thirds; Salt and Pepper to taste; 1 cup red wine (optional, beef broth or stock may be used instead); 2-3 cups beef broth or stock; 3 sprigs fresh Thyme (or 1 teaspoon dried thyme); 3-4 sprigs fresh Rosemary (or 1 teaspoon dried rosemary); 1 bay leaf; 2-3 sprigs fresh parsley (optional)

"This recipe for Sunday Pot Roast or Bread & Butter Roast is an easy one pan meal that turns an inexpensive cut of beef into tender dinner...."

INGREDIENTS

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1 whole (3-5 pound) Chuck Roast (well marbled with fat, will yield a more tender pot roast)

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2-4 Tablespoons olive oil (or 2 TBL olive oil and 2 TBL butter)

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2 whole onions, peeled and cut in half

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6-8 whole carrots, washed, cut into 2 in pieces (peeling is optional)

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4-8 potatoes (if using russet, just 2-4 small medium ones, if using baby potatoes or fingerlings as many as you think your family will eat), cut potatoes that are larger in half or thirds

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Salt and Pepper to taste

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1 cup red wine (optional, beef broth or stock may be used instead)

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2-3 cups beef broth or stock

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3 sprigs fresh Thyme (or 1 teaspoon dried thyme)

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3-4 sprigs fresh Rosemary (or 1 teaspoon dried rosemary)

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1 bay leaf

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2-3 sprigs fresh parsley (optional)

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