Mouth Watering Pot Roast

Ingredients

• 2-3 1/2 lbs beef shoulder
• 3 teaspoons black pepper
• 3 tablespoons olive oil
• 2 cups beef stock
• 2 cups dry red wine (I use Merlot)
• 1/4 cup chopped parsley (fresh or dry)
• 1 teaspoon salt
• 2 tablespoons minced garlic (heaping)
• 2 1/2 cups onions (chopped into large pieces)
• 2 cups baby carrots (1 bag)
• 8 red potatoes
• 2 (14 1/2 ounce) cans stewed tomatoes (include juice)
• 1/4 cup Italian salad dressing

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   Trim fat from sides of roast.

3. 3

   Rub roast with black pepper.

4. 4

   Heat olive oil in large pot or large casserole safe for stove & oven. After heated, brown roast for several minutes on each side, browning well.

5. 5

   Pour in stock, wine, 1 teaspoon salt, 1 teaspoon black pepper, and garlic.

6. 6

   Stir in onions, carrots, potatoes, tomatoes, & Italian dressing.

7. 7

   Bring to a simmer on the stove. Transfer to oven, covered, and bake for 2 1/2 hours. Make sure roast is on bottom. For larger roasts, uncover and bake an additional 1 hour.

8. 8

   Serve hot or refrigerate for later. Enjoy!