Red Wine Pot Roast

210 mins
Serves 2
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Directions

  1. 1Cut a 3-4lb chuck roast into chunks, seasoning with salt on all sides
  2. 2Cut a 3-4lb chuck roast into chunks, seasoning with salt on all sides
  3. 3Cut a 3-4lb chuck roast into chunks, seasoning with salt on all sides
  4. 4In a large dutch oven over medium high heat, brown the chuck roast on all sides and then set aside
  5. 5In a large dutch oven over medium high heat, brown the chuck roast on all sides and then set aside
  6. 6In a large dutch oven over medium high heat, brown the chuck roast on all sides and then set aside
  7. 7Sauté 1 diced onion and 6 cloves garlic until fragrant (about 1 minute)
  8. 8Sauté 1 diced onion and 6 cloves garlic until fragrant (about 1 minute)
  9. 9Sauté 1 diced onion and 6 cloves garlic until fragrant (about 1 minute)
  10. 10Add 1 tsp Italian seasoning, 1 tsp thyme and 1 tsp rosemary and 1/3 cup tomato paste. Continue to stir for 1-2 minutes
  11. 11Add 1 tsp Italian seasoning, 1 tsp thyme and 1 tsp rosemary and 1/3 cup tomato paste. Continue to stir for 1-2 minutes
  12. 12Add 1 tsp Italian seasoning, 1 tsp thyme and 1 tsp rosemary and 1/3 cup tomato paste. Continue to stir for 1-2 minutes
  13. 13Deglaze the pot with 2 cups of red wine and then add 2 cups of beef broth
  14. 14Deglaze the pot with 2 cups of red wine and then add 2 cups of beef broth
  15. 15Deglaze the pot with 2 cups of red wine and then add 2 cups of beef broth
  16. 16Add 1 onion, cut into quarters, 2 cups of carrots, 6 whole cloves garlic, 2 rosemary sprigs and 2 bay leaves
  17. 17Add 1 onion, cut into quarters, 2 cups of carrots, 6 whole cloves garlic, 2 rosemary sprigs and 2 bay leaves
  18. 18Add 1 onion, cut into quarters, 2 cups of carrots, 6 whole cloves garlic, 2 rosemary sprigs and 2 bay leaves
  19. 19Cover with a lid and place in the oven at 350° for 3-4 hours until the meat is fall apart tender
  20. 20Cover with a lid and place in the oven at 350° for 3-4 hours until the meat is fall apart tender
  21. 21Cover with a lid and place in the oven at 350° for 3-4 hours until the meat is fall apart tender
  22. 22Serve with mashed potatoes and enjoy
  23. 23Serve with mashed potatoes and enjoy
  24. 24Serve with mashed potatoes and enjoy

Ingredients

  • 3 lbs chuck roast
  • 3 lbs chuck roast
  • 3 lbs chuck roast
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 diced onion
  • 1 diced onion
  • 1 diced onion
  • 6 cloves garlic
  • 6 cloves garlic
  • 6 cloves garlic
  • 1 tsp Italian seasoning
  • 1 tsp Italian seasoning
  • 1 tsp Italian seasoning
  • 1 tsp thyme
  • 1 tsp thyme
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp rosemary
  • 1 tsp rosemary
  • 0.33 cup tomato paste
  • 0.33 cup tomato paste
  • 0.33 cup tomato paste
  • 2 cups red wine
  • 2 cups red wine
  • 2 cups red wine
  • 2 cups beef broth
  • 2 cups beef broth
  • 2 cups beef broth
  • 1 cut into quarters onion
  • 1 cut into quarters onion
  • 1 cut into quarters onion
  • 2 cups carrots
  • 2 cups carrots
  • 2 cups carrots
  • 6 whole cloves garlic
  • 6 whole cloves garlic
  • 6 whole cloves garlic
  • 2 rosemary sprigs
  • 2 rosemary sprigs
  • 2 rosemary sprigs
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 1 serving mashed potatoes
  • 1 serving mashed potatoes
  • 1 serving mashed potatoes

Equipment

dutch ovenknifetongswooden spoonoven