Italian Pot Roast

Happy (early) Birthday to me!  While visiting my mom over Spring Break she offered to give me my birthday present early.  Come on, who can turn down an early present???  It was this lovely beauty---

An enamel covered cast iron dutch oven in LIME green.  And for Sunday dinner, I used it to make a delish Italian Pot Roast.  This was the first time I made a roast in the oven.  I have always used my crockpot, but never again.  This one was so flavorful, moist and tender.  YUM.  There was NOT ONE piece left for me to take to lunch on Monday.  *Note to self - Buy bigger roasts!

 Sunday Dinner - Italian Pot Roast (recipe below), Mashed Red Potatoes, Gravy and Roasted Asparagus.  My family was very happy. 

Italian Pot Roast
courtesy of Sandra Lee

2 tablespoons vegetable oil

1 (2- to 2 1/2-pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
1 cup beef broth - I used 2 cups beef broth and omitted the wine as red wine gives me terrible migraines - couldn't tell the difference.
1 cup dry red wine
1 1/2 teaspoons dried Italian seasoning
1 small onion, halved and quartered
2 bay leaves
4 medium carrots, peeled and cut into 1-inch pieces

Directions
Preheat oven to 325°.


Heat oil in a large heavy-bottomed, oven-safe pot over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan; cook for 5 to 8 minutes, turning to brown all sides. Stir in broth, wine, Italian seasoning, onion, and bay leaves. Cover tightly.


Bake at 325° for 1 1/2 hours. Add carrots, and bake 1 hour longer, or until tender. Remove and discard bay leaves. Serve over rice, if desired.

Linked to -
Beauty and Bedlam via incourage
It's A Blog Party
Good Cheap Eats
What's On the Menu Wednesday
Full Plate Thursday
Life As Mom