Pot Roast

Ingredients: 

4-5 lb rump roast 

4 large potatoes, quartered 

4 carrots, halved 

4 celery stalks, halved 

4 cloves of garlic, whole

1 large onion, whole 

6 bullion cubes 

6 cups of water 

1 cup of red wine, Malbec 

Olive oil 

Salt and pepper 

If you choose to marinate the pot roast for a few hours, cover the meat with meat tenderizer, onion salt, and pepper. Cover in a bowl with Saran Wrap and place in fridge until ready. 

Directions: 

1. Pour some olive oil into a large pot, enough to coat the bottom. Heat on high and sear the meat on each side. 

2. Lower the heat and add in 2 tablespoons of flour, bullion cubes and 2 cups of water.  

3. Cut your vegetables and add them in. Sprinkle salt and cracked pepper over the vegetables. 

4. Pour your wine on top, coating the meat and potatoes. 

5. Add in the remaining water. Meat and potatoes should be covered. 

6. Cook for 4-5 hours. 1-2 hours on medium, the remaining hours on low. Half way through, cut the roast and return it to the pot so that it gets even more tender.