Pot Roast with Onions and Red Wine

Ingredients

• 3–4 lb chuck roast or brisket
• 3–4 large onions, quartered
• 2 cloves garlic
• A generous quantity of carrots, halved lengthwise
• 1 packet beefy onion soup mix
• Hot sauce, to taste
• Flour, for dusting
• Butter and olive oil
• 2/3 cup liquid: about 1/3 cup substantial red wine (a Bordeaux works well) topped up with water
• Broad egg noodles or potatoes, to serve

Method

1. Rinse the roast under cold water and dust it lightly in flour.
2. In a large skillet, soften the garlic in olive oil and butter. Raise the heat and sear the roast just long enough to brown the outside.
3. Move the roast to a large covered roasting pan. Arrange the quartered onions and the carrots around the edges — not on top.
4. Spread the onion soup mix over the meat and add a modest amount of hot sauce.
5. Pour the wine and water around the outer edge of the pan so the soup mix stays put.
6. Cover and roast at 275°F for 3–4 hours, until the meat gives easily.
7. Slice into strips to serve, with broad flat noodles or with potatoes roasted alongside the meat.

Note

If there are leftovers, slice the rest of the meat while it is still warm, set it in a ceramic pot, and pour the gravy over the top. It is better on the second day.