New Pot Roast Recipe

I just put a pot roast in the oven that I am excited about.  It was demonstrated on TV yesterday and I just had to try it!  I ran to my freezer in the basement and pulled out a roast to thaw in the refrigerator overnight.

First, brown the roast on all sides in olive oil and garlic.  Place in a dutch oven.

Chop up:  pearl onions, carrots, mushrooms, baby red potatoes, and celery.

Empty out your spice rack!  I tossed together:  salt and pepper, basil, oregano, garlic salt, and paprika

Combine the vegetables and the spices.

Mix together chicken broth, Worcestershire sauce, and red wine.  (Not sure why chicken broth with a roast!)  Roughly a few splashes of Worcestershire, a cup of chicken broth and a cup or two of the wine.

Place the vegetable mixture around the roast in the dutch oven.  Pour the liquid mixture over and around the roast and vegetables.

Bake at 425 for half hour or 45 minutes.  Turn oven down to 325 and bake 3 to 4 hours.

This could also be cooked in a crockpot.