Pot Roast

Pot Roast

   4 - 5 pound sirloin tip roast (or similar cut)
1/4 cup flour
1 Tblsp. pepper
1 Tblsp. granulated garlic
1/4 cup olive oil
1 Bottle of Merlot or similar wine
1/2 cup Worcestershire Sauce
2 packages Lipton Onion Soup Mix
1 pound baby carrots
3 large onions cut up into 1/8's
Beef broth and wine

Mix the flour, garlic and pepper in a shallow dish. Dredge the roast in the flour mixture. Make sure you cover the roast completely with flour.

 Now, pour the oil into a large pot or dutch oven with a tight fitting lid. Heat the oil over medium heat and brown the roast on all sides.

 Once the roast is browned, sprinkle the onion soup over the roast, fat side up. Pour the Worcestershire, and wine over the roast. Add beef broth so that the liquid covers about 3/4 of the roast.

 Bring to a boil then lower the flame and simmer for 4-5 hours.After the roast has been simmering for 2 hours, add the onions and the carrots. You may also add potatoes (cut into small pieces) at this point.You will have to periodically add additional liquid. I prefer to add more wine or broth as adding water will dilute the flavor of the liquid surrounding the roast. The roast will be quite tender when done.  Serve with Beef Gravy and Herb Roasted Potatoes.