Janis Martinson "Granny's Pot Roast"

3-5 lb. pot roast
(optional: ¼ c. flour)
1 large onion, chopped
2-3 cloves garlic, minced
3-5 carrots, sliced
1 large can (28-32 oz) crushed tomatoes (or same quantity of fresh tomatoes in season, diced)
1 cup red wine
2 cups stock (chicken, beef) if needed
1 lemon, quartered
2 tsp dried oregano (or 1 Tbsp fresh)

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1. Pat the pot roast dry. Salt on all sides with coarse kosher salt. Sear in hot Dutch oven on all sides, 5-7 min. each. Remove from pot and set aside.
2. (Optional: Dredge roast in flour before searing—will thicken sauce.)
3. Soften onion in rendered fat in Dutch oven, 3 min.
4. Add minced garlic last 30 sec.
5. Deglaze with red wine.
6. Add tomatoes, carrots, lemon, and oregano.
7. Return pot roast to pot.
8. (Liquid should come more than halfway up roast; it doesn’t need to cover it. If you need to add liquid, add some stock.)
9. Simmer, covered, for 2 ½ - 3 hours.
10. Remove lemon quarters.
11. Slice across the grain. Serve over noodles and top with sauce. (Alternatively, serve over potatoes or rice.)

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