Red Wine Pot Roast
Directions
- 1Cut a 3-4lb chuck roast into chunks, seasoning with salt on all sides
- 2In a large dutch oven over medium high heat, brown the chuck roast on all sides and then set aside
- 3Sauté 1 diced onion and 6 cloves garlic until fragrant (about 1 minute)
- 4Add 1 tsp Italian seasoning, 1 tsp thyme and 1 tsp rosemary and 1/3 cup tomato paste. Continue to stir for 1-2 minutes
- 5Deglaze the pot with 2 cups of red wine and then add 2 cups of beef broth
- 6Add 1 onion, cut into quarters, 2 cups of carrots, 6 whole cloves garlic, 2 rosemary sprigs and 2 bay leaves
- 7Cover with a lid and place in the oven at 350° for 3-4 hours until the meat is fall apart tender
- 8Serve with mashed potatoes and enjoy
Ingredients
- 3 lbs chuck roast
- 1 tsp salt
- 1 diced onion
- 6 cloves garlic
- 1 tsp Italian seasoning
- 1 tsp thyme
- 1 tsp rosemary
- 0.33 cup tomato paste
- 2 cups red wine
- 2 cups beef broth
- 1 cut into quarters onion
- 2 cups carrots
- 6 whole cloves garlic
- 2 rosemary sprigs
- 2 bay leaves
- 1 serving mashed potatoes
Equipment
dutch ovenknifetongswooden spoonoven
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