beef pot roast

For the first time I wanted to try this very traditional american dish. It turned out good and Steve loves it.

Beef Pot Roast

2 lb brisket or chuck roast
2 tsp salt
2 tsp black pepper

1 onion
3 tbs olive oil or butter
1 tbs brown sugar

1 cup red wine

500 ml beef broth
2 big yukon gold potatoes
5 carrots

Brown meat both sides hot oil. Add garlics and onion, and then add brown sugar and red wine. Cook for about 5 minutes, add the beef broth. Cover tightly and bake 300F for 4 hours, until tender. About 30 minutes before done, add potatoes and carrots.