If you want a delicious roast, you’re gonna have to treat it good so start with a love massage. That’s right, rub some love on it.Love: salt, pepper, thyme. You can use Italian seasonings, but we used Tex Mex.
And I do mean all sides.
Let your beautifully seared meat rest a bit, it gets exhausting being all hot and all.
Brown a whole julienned onion and about three cloves of garlic in the pan you seared your meat with. It doesn’t have to be caramelized all the way, just until it’s a little translucent. Look at me with all my fancy cooking words.
Place your soft, silky onions, garlic and chopped up carrots on the bottom of a large roasting pan. Gently lay your seared pot roast on top and give it a look of approval. Then pour your half cup of wine all over it. If roasts could talk . . .
We put some red potatoes in the pot, just to give the carrots some good company and placed a twig of rosemary on top. Cover that tightly and stick it in the oven at 300 degrees for 15 minutes, then 200 degrees for about 3 and a half hours. Don’t worry about not having enough stock, after three hours, the meat will release the most wonderful juices you’ll ever taste. Trust me.