Ingredients: |
Ingredients: 2-3 lb Beef Chuck Roast
1 cup flour, for dredging
1 16oz bag baby carrots
3 garlic cloves, chopped
1 large red onion, sliced thin
3-4 cups beef broth
1 cup red wine (shiraz or cabernet) *
2 Tablespoons worcestershire sauce
1 teaspoon dried thyme
1 teaspoon sage
1 bay leaf
salt and pepper, to taste
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Directions: |
Directions:For the Roast
Preheat oven to 275 degrees.
Dry roast with paper towels. Liberally season with salt and pepper.
Place flour on plate. Dredge seasoned roast on all four sides through the flour. Set aside.
Heat 1 Tablespoon olive oil in dutch oven (or ovenproof pot) on medium-high heat. When hot add roast and sear all four sides for 2-3 min per side**. Set roast aside on plate.
For the Carrots, Onion, & Garlic
Heat 1 Tablespoon olive oil in dutch oven (after searing roast) over medium high heat. When hot add garlic, onions, and carrots. Sauté for 4-6 minutes- or until onions are translucent, stirring occasionally.
Add DRY red wine to deglaze pan, scraping up the small bits. Bring to a boil and cook for 2 min.
Add beef broth, worcestershire, dried thyme, sage, bay leaf, and salt and pepper (to taste).***
Submerge roast into liquid, carrots, onions, and garlic. Place lid on dutch oven.
It all Comes Together
Cook for 2-3 hours in oven (our 2lb roast took 2 hours), or until meat falls apart with fork.
Remove from oven and let sit for 20 minutes. Serve.
NOTES
* if you do not have wine on hand or just want to omit it all together you can use 1 cup beef broth in its place.
** you may want to turn on your oven fan while searing the roast.
*** recommend adding 1 tsp of salt while adding all the herbs into the pot
****Serve over mashed potatoes |
This recipe for Pot Roast is from