Tender and Flavorful Pot Roast

• chuck roast↗1
• kosher salt↗1 teaspoon
• fresh ground pepper↗
• flour↗3 tablespoons
• olive oil↗2 tablespoons
• low sodium beef broth↗2 cups
• low sodium chicken broth↗2 cups
• red wine↗1 cup
• garlic cloves↗2
• (1 1/4 ounce) package onion soup mix1 ounce
• sweet onion↗1
• carrots↗4 -6
• potatoes↗3 -4
• horseradish sauce, if desired↗

  if desired

Step-by-step instructions

1. 1

   Assemble all ingredients except carrots, potatoes and horseradish. Be sure to use a good wine that you would drink.

2. 2

   Mince garlic and chop onion into quarters. Choose a pan that is large enough for roast to lie flat and that has a tight fitting lid.

3. 3

   Pat meat dry and lightly sprinkle with kosher salt and pepper. Rub flour into meat. (If using regular table salt, use even less.).

4. 4

   Sear in oil over medium-high heat until browned on all edges.

5. 5

   Add remaining ingredients except the carrots, potatoes and horseradish. If not enough liquid to cover roast, add water (or more wine).

6. 6

   Cover and bring to a boil, then reduce heat to low (more than simmer) and cook for 8 hours, or until the whole roast is falling apart.

7. 7

   The secret to tender pot roast is to cook it long enough, so if it's not tender yet, that means it's not done yet.

8. 8

   If you don't have enough liquid to cover the roast, you'll have to flip the roast over every hour or so.

9. 9

   Add carrots and potatoes the last hour. Peel them and chop to desired size.

10. 10

    Serve with horseradish sauce and au jus (broth from pan).