Ingredients:

• 1 4-lb. chuck roast
• Sergeant’s Pepper
• salt
• 1 cup red wine
• 4 whole onions
• 1 lb. potatoes cut into 2 inch chunks
• 4 carrots

Directions:

Pre-heat oven to 350 degrees. Heat 2 tbsp. of olive oil in dutch oven. Heavily sprinkle pot roast with Sergeant’s Pepper and salt and braise over medium-high heat until each side is crusted. Deglaze dutch oven with ½ cup wine and add enough water to reach 1/3 of the way up the sides of the dutch oven. Cover tightly and place in pre-heated oven; roast for 2 ½ to 3 hours, adding liquid as needed. One hour before finish, toss veggies in Sergeant’s Pepper and add to pot. Add another ½ cup of wine. When roast if fork-tender, it is ready to be served.