Instructions

1. Place 3 tbsp. of cooking oil in a Dutch oven. Add the roast and place it over high heat on top of the stove. Sear the meat until it is brown on all sides.

2. Remove the Dutch oven from the stove. Place the meat on a plate and pour out the liquid that remains in the pot. Place the meat back into the Dutch oven.

3. Add one cup of red wine, such as Merlot. Place the lid securely on the Dutch oven and place it into a 300-degree oven. Cook for two hours without removing the lid.

4. Peel and slice six carrots, cube six redskin potatoes, and peel and slice one medium onion.

5. Remove the Dutch oven from the oven. Remove the lid and arrange the vegetables around the roast. Season the surface of the meat and vegetables with sprinkles of salt and pepper. If the liquid is almost gone, add another 1/2 cup of wine.

6. Replace the lid on the Dutch oven and return it to the oven. Cook for another one and a half hours, or until the meat is fork-tender and the vegetables are completely cooked through.