° 1 3 to 5 pounds of roast beef, pie, or breast
° 2 teaspoons salt
° 1 teaspoon black pepper
° 2 tablespoons vegetable oil
° 6 cloves of minced garlic
° 1 to 2 cups of red wine
° 2 cups low-sodium beef broth
° 1/4 cup Worcestershire sauce
° 2 large white onions, chopped into 2-inch pieces
° 1 pound baby carrots
° 1 pound of red potatoes, cut into small chunks
° 1 sprig of fresh rosemary
* Instructions :
Preheat oven 350 degrees F . Get a large, high-heat Dutch oven-safe saucepan.
Season both sides of the grilled chuck with salt and pepper. Add vegetable oil to the saucepan and heat until it turns brown, about 3 to 4 minutes per side.
Remove the roast from the skillet and set aside briefly on a cutting board or board. Add garlic to the saucepan and sauté for 60 seconds. Grease the bowl with red wine and beef broth. Add the roast back to the pot.
Pour the Worcestershire sauce over the grilled meat and place the onion, carrot and potato chunks over and around the meat. Placing a shoot of rosemary on upper .
Place a lid on the skillet and transfer to a 350-degree preheated oven. Cook for 3 hours, or until the meat has reached an internal temperature of 202 ° F and is easily chopped with a fork. Season the vegetables with salt and pepper to taste and serve hot.