Directions
- 1Pat the chuck roast dry with paper towels and season it with salt and pepper. Let it sit for about 30 minutes to come up to room temperature.
- 2Dredge the roast in flour.
- 3Add oil to the enamel dutch oven, sear the roast for about five minutes on each side.
- 4Deglaze the pan with Marsala wine.
- 5Add sliced garlic, bay leaf, fresh thyme, and Dijon mustard to the pot.
- 6Add the halved sweet onions to the pot, cut side down.
- 7Place the seared roast on top of the onions.
- 8Put the pot in the oven at 300°F for about 2 hours.
- 9Peel and cut carrots into 1 to 1.5-inch pieces.
- 10Cut potatoes in half.
- 11Add the carrots and potatoes to the pot.
- 12Cover the pot and cook for another 1 hour and 30 minutes in the oven at 300°F.
- 13Make a slurry with cornstarch and water, then add it to the pot to thicken the sauce.
- 14Season the sauce with salt and pepper, garnish with thyme, and serve.
Ingredients
- 3.5 pounds chuck roast
- 3.5 teaspoons salt
- 1 tablespoon pepper
- 1.5 tablespoons all-purpose flour
- 1 tablespoon oil
- 1 cup Marsala wine
- 4 cloves garlic
- 1 unit bay leaf
- 1 sprig fresh thyme
- 1 teaspoon Dijon mustard
- 2 units sweet onions
- 1 pound potatoes
- 1 pound carrots
- 1 tablespoon corn starch
- 1 tablespoon water
Equipment
paper towelbaking sheetknifeenameled cast iron dutch oventongswooden spatulawhisk
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