Sun-Dried Tomato Pot Roast

Prep time: 5 minutes

Cook time: 4 hours

Serves: 4

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Instructions

1)
If you are using an oven for this recipe, preheat it to 300.
2)
Heat a skillet (we use a 10″ round cast iron) over medium heat and add your oil. Season your roast with salt and pepper then add to the heated skillet, searing on both sides until golden – about 5 minutes per side. While the meat is browning, slice your onions.
3)
Transfer the beef to your dutch oven or slow cooker. Add the onions into your skillet and saute for 3-5 minutes until soft. Pour in your red wine to deglaze the skillet and scrape up any bits stuck to the bottom. Let simmer for a minute before adding your jar of sun-dried tomatoes and stock. Stir and simmer for another minute. Combine everything in your dutch oven or slow cooker then cover.
4)
For oven cooking: Bake at 300 for 3-4 hours until meat is tender

For slow cooker: Cook at low heat for 8 hours or high heat for 6
5)
Remove the bones, shred the meat, then serve with your preferred accompaniments.

Prefer no bone? A boneless roast works perfectly for this recipe too. If the steak is heavier than two pounds, adjust the other ingredients so you have enough liquid in the pan.
Can’t find mushroom stock or prefer not to use it? Beef broth works great in this recipe as well and is *almost* always available at the store.
Don’t have grapeseed oil? Swap for any oil in your pantry! We often reach for olive oil as an alternative, but you can use any oil you have on hand.
We used a Cabernet Sauvignon for this recipe but you can use any red wine you have on hand. Sometimes we buy a box and use it for recipes (and sipping) over the course of a few weeks!