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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 5 | pounds | Beef, chuck, arm pot roast, separable lean and fat, trimmed to 1/2" fat, prime, raw | 3 | cup, diced | celery, chopped | 3 | cup, chopped | Carrots, raw | 3 | cups, sliced | Onion, chopped | 6 | clove | garlic minced | 2 | cans (15 oz) | Tomato products, canned, sauce | 1 1/2 | cups | broth, vegetable, swanson, fat free | 6 | fliud ounces | wine, dry white | 2 | tablespoons | kosher salt | 3 | teaspoons | black pepper | 2 | teaspoons | thyme, dry, ground | 1 1/2 | teaspoons | sage |
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Steps
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Sequence
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Step
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| | 1 | Sear pot roast on all sides in hot oil. | | 2 | Place in 8 qt dutch oven. | | 3 | Surround with chopped veggies (carrot, celery, onion and garlic) | | 4 | Mix sauce and broth with spices, and pour over veggies/roast. | | 5 | Bake at 275 degrees for 4 1/2 - 5 hours, or until meat is fork tender. |
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