Pot roast is generally an economical meal choice because it requires less expensive cuts of meat, but it can be packed with flavor. A pot roast requires slow cooking at a low temperature for tougher cuts of beef, like a flavorful chuck roast or shoulder roast. Cooking the meat slowly allows the meat to tenderize and melts its tough fibers and fat. This recipe can be modified to add herbs like rosemary, sage or thyme.
Heat the oil on medium high heat in the thick-bottomed pan and preheat the oven to 225 degrees F.
Sprinkle and rub the meat with salt, pepper, and Italian seasoning. When the pot is very hot, sear the meat in it. Wait several minutes before flipping the meat to ensure you get the best possible browning.
Lift up the meat and place the garlic and chopped onion to the bottom of the pan. Set the meat on top of the onions, and add 1/2 cup of red wine and tomato juice.
Cover the pan and bake in the oven for 3 1/2 to 4 hours, until the meat is tender. Add the carrots in the last 10 minutes of cooking.
Remove the roast from the oven and let it rest for at least 30 minutes. Pour the juices from the pot roast into a measuring cup, and blend with an immersion blender to make a side sauce.