Amy Kushnir of My Texas Today prepared this Sunday Roast on News 8 Daybreak Saturday, February 23.


  • 2 1/2 - 3 lb. boneless chuck roast (bottom round or top sirloin)
  • 1 sweet onion, sliced in slivers
  • 7 cloves garlic (4 chopped, 3 whole)
  • 6 - 7 red potatoes, chopped with skin
  • 1 lb. bag baby carrots, peeled
  • 1 cup red wine (nothing fancy or expensive)
  • 1 cup beef broth
  • 3 sprigs rosemary, finely chopped w/o stems
  • Olive oil
  • unsalted butter
  • Sea salt & fresh cracked pepper


  1. Preheat oven to 325 degrees F.
  2. Heat a Dutch oven or deep pan over medium-high heat with a thin layer of olive oil to the bottom.
  3. Season roast with salt and pepper.
  4. Brown meat on all sides.
  5. In a large skillet, saute onions and chopped garlic in a thin layer of olive oil and 2 Tbs. butter. Let them soften until tender (about 20 min.)
  6. Once roast is browned, turn heat off and add beef broth and wine in.
  7. Arrange potatoes around roast.
  8. Next add sauteed onions / garlic on top of potatoes.
  9. Lastly, layer carrots on top of onions/garlic.
  10. Make 3 small slits on top of roast with a sharp knife and slip 3 garlic cloves in each slit.
  11. Sprinkle rosemary on top and add more cracked pepper.
  12. Cover and bake @ 325 for 4 hours until very tender.
  13. Once done, slice roast and plate with vegetables. Can add meat juices to the plates for more moisture.

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