Ingredients:
✅ 3 lbs chuck roast
✅ Salt and pepper to taste
✅ 2 tablespoons olive oil
✅ 1 large onion, chopped
✅ 4 cloves garlic, minced
✅ 1 cup red wine
✅ 3 cups beef broth
✅ 2 tablespoons Worcestershire sauce
✅ 1 tablespoon fresh rosemary, chopped
✅ 1 tablespoon fresh thyme, chopped
✅ 4 large carrots, cut into 2-inch pieces
✅ 6 medium potatoes, cut into quarters
Instructions:
1️⃣ Preheat your oven to 325°F (165°C).
2️⃣ Season the chuck roast generously with salt and pepper on all sides.
3️⃣ Heat olive oil in a large Dutch oven over medium-high heat. Add the roast and sear until browned on all sides, about 3-4 minutes per side.
4️⃣ Remove the roast from the pot and set aside. In the same pot, add the onion and garlic, and sauté until they are softened, about 5 minutes.
5️⃣ Pour the wine into the pot to deglaze, scraping the bottom to loosen any browned bits. Cook for 2-3 minutes until the wine has reduced by half.
6️⃣ Return the roast to the pot. Add the beef broth, Worcestershire sauce, rosemary, and thyme.
7️⃣ Cover the pot and transfer it to the preheated oven. Cook for 2 hours.
8️⃣ After 2 hours, add the carrots and potatoes to the pot, making sure they are submerged in the liquid. Continue to cook for another 2 hours, or until the roast is tender and the vegetables are cooked through.
9️⃣ Remove from the oven and let rest for a few minutes before serving. Garnish with additional fresh herbs if desired.
[Prep Time: 20 mins | Cooking Time: 4 hrs | Total Time: 4 hrs 20 mins | Calories: 600 | Servings: 6]