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Pot Roast is one of those meals that inspires comfort. Because it is slow cooked for several hours, it is perfect for the weekend. It will fill your house with scrumptious aromas and there are always left overs for the next day. Pot roasts typically use the tougher cuts of beef - a chuck roast or shoulder roast - which have the most flavor. The slow cooking at low heat is what melts the tough connective tissue between the muscle fibers, leaving you with tender meat that flakes apart with your fork.

Let the roast sit (wrapped) for one to two hours outside of the refrigerator so that it comes to room temperature before cooking.

Ingredients
3 1/2 lb of beef shoulder or boneless chuck roast (look for a piece that is well marbled with fat for best results)
1 Tbsp STAR Grapeseed Oil 
1 large yellow onion, chopped
4 cloves of garlic, peeled and chopped
Red Wine, enough to cover the meat, about half a bottle
Salt, pepper, Italian seasoning to taste
1 Tbsp STAR Extra Virgin Olive Oil
1 cup baby carrots cut in half
4 red potatoes, cubed with skin on
1 cup frozen peas

1 Use a thick-bottomed covered pot (oven-proof if you intend to cook in oven), such as a dutch oven, just large enough to hold roast and vegetables. Heat 1 Tbsp of STAR Grapeseed Oil on medium high heat (hot enough to sear the meat). Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.

2 When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan. Let the roast sit on top of the onions. Add the wine to almost cover the meat. Cover. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered .Alternatively, you can cook the pot roast in a 175°F-200°F oven, once you have browned it on the stovetop, and brought the liquid to a simmer (make sure to use an oven proof pan).