Pot Roast

3 lb arm roast

1 tbsp kosher salt

1 tbsp black pepper

3 tbsp olive oil

2 medium onions, peeled and quartered

6 carrots, unpeeled and cut into chunks

8 oz button or cremini mushrooms, quartered

1 cup red wine

3 cups beef broth

1 ½ tbsp rosemary, chopped

1 ½ tbsp thyme leaves

Rub the arm roast all over with salt and pepper the night before making pot roast and refrigerate the meat overnight. 

Preheat the oven to 275. Heat the olive oil in a large pot or dutch oven over medium high heat. Once the oil is shimmering add in the onions and brown them on all sides. Remove onions and set to the side on a plate. Next, add the carrots and stir them until they are browned a bit, then reserve them with the onions. Next, add and brown the mushrooms, removing once they have some color. Add a little more oil to your pot and then sear the meat on all sides until it is crisp and brown, then remove it to a plate. Pour the red wine into the pot in order to deglaze, scraping up any brown bits with a wooden spoon. Put the roast back into the pot and add enough stock to cover the meat to approximately halfway. Add in the onions, carrots, mushrooms, and herbs to the pot. Put the lid on the pot and place in the oven for 3 hours or so. The roast is ready when it is fork tender.