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  • Carlos Cervantes

Divine Seasoning Pot Roast

Ingredients

1 teaspoon olive oil

1 (3-pound) boneless chuck roast, trimmed

2 teaspoon Divine Seasonings Dry Rub

1/4 teaspoon Sal de Pueblo Mexican Salt

1/4 teaspoon freshly ground black pepper

2 cups coarsely chopped onion

1 cup dry red wine

3 garlic cloves, chopped

1 (14-ounce) beef broth of your choice

4 large carrots, peeled and cut diagonally into 1-inch pieces

2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces


How to Make It

Step 1

Preheat oven to 350º.

Step 2

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with Divine Seasonings Dry Rub, Salt and Black Pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion and garlic to pan; sauté 8 minutes or until tender. Deglaze with red wine.

Step 3

Return browned roast to pan. Add the beef broth to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.

Step 4

Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid.


This delicious recipe was sent in by Lucia Manzella using "Divine Seasoning Dry Rub"

Divine Pot Roast!

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