Pinot Noir Pot Roast

1 roast
4 potatoes
4 carrots
1 tbl. Tarragon
1tsp. pepper
1 tsp. salt
1 clove garlic

1 tbl. olive oil
1 Cup Beef Broth
1 cup Pinot Noir

Blend tarragon, pepper and salt, rub into both sides of roast then brown roast in 1 tbl. olive oil and smashed garlic clove in a cast iron skillet. I use my grandmothers cast iron dutch oven, any deep pan will work. Chop potatoes, onions and carrots and add to browned roast.

Pour beef broth and Pinot Noir over the vegetables and roast and bring to a boil.  Reduce heat and cover, simmer 2 hours then serve with horseradish and a smile!