Red Wine Pot Roast

By laurie-2

Fantastic pot roast

Ingredients

• 3 lbs beef chuck roast
• 2 tbs flour
• 2 tbs canola oil
• 1/2 c water
• 1/2 red wine
• 1 tsp dried basil
• 1/2 tsp dried marjoram
• 1/2 tsp tried thyme
• 1 tsp salt
• 1/4 tsp ground pepper
• 1 onion sliced
• 6 red potatoes washed and halved
• 6 carrots peeled and cut into 2 inch lengths
• 8 pearl onions peeled and halved

Details

Adapted from

Preparation

Step 1

preheat oven to 350
Sprinkle roast with flour and set aside.
Heat canola oil in oven proof dutch oven with lid over medium high heat.
Pour in water and wine.
Sprinkle with basil, marjoram, thyme, salt and pepper.
Arrange the onion slices on the roast.
Replace the cover and bake for 3 hours.
Add potatoes, carrots, and peral onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart with a fork, about 1 hour longer.