Borsari Perfect Pot Roast
- 3-5 Pound Chuck
- 2-3 Tbls Olive Oil
- 2 Whole Onions Pealed Sliced
- 6-8 Whole Carrots Peeled, Cut into 2" Pieces
- 1 Can Consomme' Soup
- 1 Cup Red Wine Optional
- 1 Tsp Thyme
- 1 Tsp Marjoram
- 1/2 Tsp Borsari Savory Seasoning
- Borsari Original Seasoning
- Borsari Cracked Pepper
Heat Olive Oil in dutch oven or (oven safe) large pot over medium high heat. Add sliced onions, brown on both sides. Remove onions, set aside.
Place carrots into the very hot pot and toss until slightly brown. Remove carrots, set aside with onions.
Add Olive Oil, if needed to pot, sprinkle pot generously with Borsari Original Seasoning. Place meat in the very hot pot, sear 1-2 minutes each side, it will be brown on all sides. Remove meat from pot, set aside with onions and carrots.
Put Consomme Soup and red wine (if desire) in pot scrap bottom of pot and mix with soup. Place the meat carefully into the pan, ensure the roast is covered with liquid about halfway. Add carrots and onions, seasoning with Borsari Cracked Pepper and Borsari Savory seasonings.
Cover, place in preheated oven; cook for about 1 hours per pound (4-5 pound roast about 4 hours), until the roast falls apart.