Sunday Pot Roast Recipe is a great recipe meat is very tender and easily falls apart. I used half the amount of wine and substituted the other half with water and it turned out great. Will definitely make this one again. from ktottawa

Makes 6 to 8 servings.

Ingredients:

1 teaspoon Dried rosemary

1 teaspoon Dried oregano

1 teaspoon Dried thyme

1 4-pound Rump roast

2 cups Red wine

2 cups Beef broth

2 pounds New potatoes

2 Bay Leaves

2 tablespoons Hungarian sweet paprika

3 medium Onions

3 tablespoons Olive oil

4 cloves Garlic

8 Carrots

Coarse salt

Freshly ground black pepper

Method:

Heat oven to 300 degrees F.

Liberally season roast with salt and pepper. Heat olive oil over medium-high heat in a 6-quart Dutch oven or other heavy bottomed oven-proof pan. Sear roast until well-browned on all sides.

Remove roast from pan and reduce heat to medium. Add onion and cook for 10 minutes, stirring frequently. Add paprika, bay leaf, rosemary, oregano, thyme, and garlic, cook 1 minute.

Add wine and 1 1/2 cups of the broth, bring to a boil. Add potatoes and carrots, return roast to pan, season with salt and pepper. If the liquid doesn't cover the roast and vegetables, add more stock until it just does.

Continue to heat until it simmers. Place a large piece of foil over the pan and cover tightly with a lid; transfer the pan to the oven and cook for 2 1/2 hours.

Uncover, turn the roast over, cover and cook for another 1 1/2 hours or until beef is fully tender and a meat fork or sharp knife easily slips in and out of the meat fork-tender.

Transfer roast to a carving board; tent with foil to keep warm. Transfer vegetables to a deep serving platter; loosely cover to keep warm.

Allow liquid in the pot to settle about 5 minutes, then use a wide spoon to skim the fat off the surface; discard bay leaves. Boil over high heat until reduced to desired consistency.

Check and adjust seasoning. Slice the roast or pull apart with fork and arrange on the deep serving platter with the vegetables. Drizzle with some of the sauce, and serve the extra sauce on the side.