Mouth Watering Pot Roast

• 2 - 3 1/2 lbs beef shoulder
• 3 teaspoons black pepper
• 3 tablespoons olive oil
• 2 cups beef stock
• 2 cups dry red wine (I use Merlot)
• 1/4 cup chopped parsley (fresh or dry)
• 1 teaspoon salt
• 2 tablespoons minced garlic (heaping)
• 2 1/2 cups onions (chopped into large pieces)
• 2 cups baby carrots (1 bag)
• 8 red potatoes
• 2 (14 1/2 ounce) cans stewed tomatoes (include juice)
• 1/4 cup Italian salad dressing

1. Preheat oven to 350u0b0F.
2. Trim fat from sides of roast.
3. Rub roast with black pepper.
4. Heat olive oil in large pot or large casserole safe for stove & oven. After heated, brown roast for several minutes on each side, browning well.
5. Pour in stock, wine, 1 teaspoon salt, 1 teaspoon black pepper, and garlic.
6. Stir in onions, carrots, potatoes, tomatoes, & Italian dressing.
7. Bring to a simmer on the stove. Transfer to oven, covered, and bake for 2 1/2 hours. Make sure roast is on bottom. For larger roasts, uncover and bake an additional 1 hour.
8. Serve hot or refrigerate for later. Enjoy!

beef shoulder, black pepper, olive oil, beef stock, red wine, parsley, salt, garlic, onions, baby carrots, red potatoes, tomatoes, italian salad dressing

Taken from www.food.com/recipe/mouth-watering-pot-roast-216444 (may not work)