We were at a party recently and were part of a discussion on food.  We talked about foods that are no longer in vogue.  At the top of the list was pot roast.  People wondered why no one ever made it anymore.  Our opinions varied from lack of time to not being very healthy and that beef can be expensive.  That is why I decided that I needed to do a Sunday pot roast.

Let face it, a 4 pound roast can be a 4 to 5 hour process.  So here is something to take you back to yesteryear and have an old fashion dinner that will take you to old time Sunday dinners.  Hope you like it.

4 pound chuck roast

1 cup red wine

1 cup low sodium beef broth

2 yellow onions

4 cloves garlic

1 sprig thyme

1 spring rosemary

8 carrots

4 parsnips

1 pound baby potatoes

Salt and pepper

Preheat oven to 325

Salt and pepper roast  on each side

Heat a heavy skillet to medium then add oil

Brown each side of roast

Place onions and garlic in roasting pan

Place roast in a roasting pan

Add wine

Add thyme, rosemary and beef stock

Place roast in pan

Cover and place in 325 oven

Let roast cook for 2 hours

Add peeled carrots and parsnips and cover

Cook for 1 hour

Add potatoes

Cook for 1 1/2 hours until the potatoes are fork tender

The roast should be internal 205 degrees or you can cut it with a fork.(Dad never used a thermometer)

Remove the roast from the oven and let rest for 15 minutes before cutting

Place veggies on serving tray

If you want gravy,

mix two tablespoons of water and corn starch

Remove roast from pan

Strain the herbs and leftover pieces from pan

Add liquid back to pan

Place roasting pan with remaining liquid on burner

Bring liquid to a boil; add cornstarch and water and mix with a whisk until thick (My Dad always used milk and flour, but I never have gotten that right)