Old Fashioned Pot Roast

1 5lb Chuck

1 Large Red onion, wedged into 8s

2 Cups chopped (into 1 inch pieces) celery

1lb baby carrots

6 turnips peeled left whole

6 parsnips, peeled left whole

6 beets peeled left whole

10-12 b size redskin potatoes, cleaned left whole

1 pack fresh rosemary, leaves pulled, left whole

2 T of each Kosher Salt and course ground pepper

about a cup fresh pealed, whole garlic

1 cup olive oil

1 bottle red wine

Preheat oven to 550 degrees or highest temp

In Large Turkey roaster, put oil, all veggies, garlic, rosemary, and S&P and toss like a salad.

With hands still oily and spicy, place roast on top of veggies and rub with oily hands to evenly cover roast with “the love”!!

Roast uncovered for about 30 minutes or until nice browning occurs on roast.

Now pour entire bottle of red over the top of roast, fill bottle with water and proceed to add to roaster.

Cover roast with tight lid, kick down the heat to 250 and roast for at least 2-3 hours or until meat starts falling apart.

Feel free to thicken the pan juices with flour or cornstarch for the best gravy EVER!

 

With Great Taste!
Tommy