The Perfect Pot Roast

Ingredients:

• 1 cut of beef shoulder-neck weighing 1.3 - 2 kg.
• 2 - 3 tbsp. l. olive oil
• 2 onions, peeled and halved
• 6-8 carrots, unpeeled, cut into 5cm pieces.
• 1 cup red wine, optional
• 3 cups beef broth
• 2-3 sprigs of fresh rosemary
• 2-3 sprigs of fresh thyme

Preparation:

1. Preheat oven to 135°C.
2. Generously season the beef with salt and pepper. Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onion halves to the pan and brown them on both sides. Transfer the onions to a plate. Add the carrots to the same hot pan and stir until golden brown, about 1 minute. Transfer the carrots to the onions.
3. If needed, add a little more olive oil to the preheated pan. Place the meat in the pan and sear on all sides for about a minute, until browned. Transfer the roast to a plate.
4. Pour red wine or beef broth (about 1 cup) into the pan (still over high heat) to deglaze the pan, scraping the bottom with a spatula. Return the roast to the pan and add enough beef broth to cover halfway.
5. Add onions and carrots, as well as fresh herbs.
   
   Cover, place in the oven, and roast for 3 hours (for a 1.3 kg piece of meat). For 1.8 - 2 kg meat, roast for 4 hours. The roast is ready when it easily falls apart.