- 8
- 15 mins
- 180 mins
Ingredients
- 3 to 3-1/2 pounds Beef Chuck Roast
- Kosher Salt
- 1 tablespoon Olive Oil
- 2 onions (1 yellow and 1 white} chopped
- 3 cloves garlic, smashed, peeled and chopped
- 1 cup Pinot Noir {dry red wine}
- 2 cups Beef Broth
- 4 sprigs of fresh Thyme
- 1 bay leaf
- 1/4 teaspoon coarse Ground Black Pepper
- 4 carrots, peeled and chopped into 2 inch pieces
- 2 pounds small to medium Red Skin Potatoes, quartered
- Optional: Serve with a loaf of good crusty bread.
Preparation
Step 1
Preheat a large 5 quart {or larger} Dutch oven on medium-high, and add in the olive oil.
Season the chuck roast with kosher salt and sear it on both sides in the hot Dutch for 5-6 minutes a side.
Reduce the heat to medium and add in the chopped onions. Cook until softened about 5-8 minutes. Add in the chopped garlic, stir and cook for 1 minute.
Add the roast back into the Dutch oven and then add in the wine, broth, thyme, bay leaf and black pepper.
Stir and bring to a simmer before covering and popping the roast into a preheated 350 degree oven. Cook for 2 hours. Remove add in the peeled and chopped carrots and quartered red skin potatoes. Cover and place the Dutch oven back into the oven for another 30 minutes.
Remove the roast and either slice or shred {using two forks}. Place the meet back into the pot so it can absorb the juices.
Serve and garnish with more fresh thyme leaves if desired.
YIELD: 8-10 servings PREP TIME: 15 minutes COOK TIME: 2-1/2 hours TOTAL TIME: about 3 hours