Ingredients
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1 (3 to 4-pound) chuck roast
2 tablespoons vegetable oil
4 large carrots, peeled and cut into 2-inch pieces
1 large onion, chopped
4 cloves garlic, minced
2 cups beef broth
1 cup red wine
2 sprigs fresh rosemary
2 sprigs fresh thyme
Salt and pepper to taste
Instructions
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1. Start by preheating your oven to 275°F.
2. 2. Season the chuck roast generously with salt and pepper on all sides.
3. In a large Dutch oven, heat vegetable oil over medium-high heat.
4. Sear the roast in the Dutch oven until it’s browned on all sides, then set it aside.
5. Add the onions, carrots, and garlic to the pot and cook until they begin to soften.
6. Cooking Process
6. Pour in the beef broth and red wine to deglaze the pot, scraping up any browned bits.
7. Return the roast to the pot and add the rosemary and thyme.
8. Cover the Dutch oven with a lid and transfer it to the preheated oven.
9. 9. Let it cook for about 3-4 hours or until the meat is fork-tender.
10. Once cooked, remove the roast and let it rest before slicing.
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