Roast

Yield
6
Cooking Time
2 hours and 45 minutes

Ingredients

  • 1 tsp olive oil
  • 3 lb boneless chuck roast trimmed
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 C onion
  • 1 C dry red wine
  • 3 garlic
  • 14 oz beef broth
  • 1 bay leaves
  • 4 thyme sprigs
  • 4 large carrots peeled and cubed
  • 2 lb Yukon gold potatoes peeled and cubed

Instructions

  1. Preheat oven to 350 degrees F.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
  3. Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
  4. Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.