Pregnancy Pot Roast

This pregnancy I have been in LOVE (okay more obsessed) with pot roast.  I think I could eat it every night for dinner. Unfortunately on a resident salary we cannot afford it every night, which means I need a really good recipe so that it turns out perfectly every time.  So I'm sharing my golden recipe with you - my current favorite thing to eat in the whole world.  If you want to buy me a chuck roast or just bring me a pot roast already made... we will be best friends.  Just saying!

Pregnancy Pot Roast

adapted from: my recipes

Ingredients

• 1 (3-pound) boneless chuck roast

• 1 (16 ounce) red cooking wine

• 1 cup beef broth

• 1/4 teaspoon freshly ground black pepper

• 1/2 teaspoon dried thyme

• 1 teaspoon garlic powder
• 2 teaspoons dried rosemary leaves

• 4 carrots, peeled & cut into 1-inch pieces

• 4 potatoes, peeled & cut into 1-inch pieces

• 1 large onion, coarsely chopped

Preparation 

• Preheat oven to 350º. 

• Place roast in large roasting pan (or corningware, which I use for everything). Pour wine over meat.  In a separate bowl, mix beef broth with all the rest of the spices and then pour over the meat too.  Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender. 

• Add carrots, potatoes and onions (if you have them or you can just major in meat like this lady has been known to do). Cover and bake an additional 1 hour or until vegetables are tender and meat is done.