POT ROAST BAKED POTATO

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)

INSTRUCTIONS:

Pot Roast:

Preheat oven to 275° F, moving racks to make sure your pot (with the lid) will fit in the oven.

Heat oil (and butter if desired) in a large Dutch oven or pot, medium to medium high heat, until hot but not smoking. Salt and pepper your chuck roast well, it’s a large piece of meat, don’t be shy about salting it. Set aside.

Cut onions in half and carefully place cut side down in hot oil, brown for 1-2 minutes per side, remove to plate.

While pot still hot, toss in cut carrots (2 inches or so) and stir around hot pan until lightly browned, about a minute. Remove to plate.

Last Step: Don’t forget to share!