Garlic Pot Roast

This really is just a standard pot roast recipe. I stole the basics of it from Martha and made some changes to make it my own. I suggest you do the same. You could add mushrooms, replace the potatoes with celery, use water instead of broth, add more wine....

• 1 boneless beef chuck roast (about 3lbs)
• 10 cloves garlic, peeled and halved lengthwise
• 2 tsp coarse salt 1/2
• 1/2 tsp pepper
• 2 tsp vegetable oil
• 1.5 c chopped carrots
• 1.5 c baby carrots
• 1.5 c chopped red potatoes (skins on)
• 1 can of beef broth
• 2 bay leaves

1. Using the top of a sharp paring knife, make 20 small evenly space slits about 1.5 inches deep all over the roast. Insert garlic pieces into the slits as far as it will go.

2. In a dutch oven, heat oil over high heat. Carefully add meat & sear on both sides until well browned (4-6 minutes per side).

3. Add salt, pepper, onion, carrots, potatoes and bay leaves as well as 2/3 cup (or more) of the beef broth.

4. Cover and reduce heat to med-low & cook for 3 - 3.5 hours, turning 2-3 times until very tender. Add more broth or a little red wine as needed so that there is always a little liquid in the bottom.

5. Transfer meat to a cutting board & let stand 10 min before serving with vegetables and drippings.