Slow-Cooked Chuck Roast with a Vegetable Assortment

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Ingredients:

  • 1 (3 lb) boneless chuck roast
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 large yellow onion, coarsely chopped
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can of beef broth
  • 3/4 cup dry red wine (optional)
  • 2 sprigs of fresh thyme
  • 2 sprigs of fresh rosemary
  • 1 bay leaf
  • 2 lbs Yukon Gold potatoes, cleaned and diced into 1 1/2 inch pieces
  • 6 medium carrots, peeled and chopped into 1 1/2-inch pieces

Instructions:

  1. Preheat the oven to 275 degrees Fahrenheit (135 degrees Celsius).
  2. Heat the olive oil in a large Dutch oven over medium-high heat.
  3. Season the roast all over with salt and pepper.
  4. Add the roast to the pot and brown it on all sides, about 2 minutes per side.
  5. Transfer the roast to a cutting board or plate.
  6. Add the chopped onions to the pot and sauté until they begin to brown, about 4 – 5 minutes. Add the minced garlic during the last minute of sautéing.
  7. Return the roast to the pot.
  8. Pour the beef broth and optional red wine over the roast.
  9. Add the thyme, rosemary, and bay leaf to the broth.
  10. Bring the mixture to a simmer.
  11. Cover the pot with a lid and transfer it to the oven. Cook for 2 hours.
  12. Remove the pot from the oven.
  13. Add the chopped carrots and diced potatoes to the pot. Season with additional salt and pepper.
  14. Cover the pot and return it to the oven. Cook for an additional 1 – 1 1/2 hours, until the roast and vegetables are tender.
  15. Remove the roast and shred or cut it into large pieces, discarding any excess fat.
  16. Return the shredded roast to the pot.
  17. Remove the bay leaf and herb sprigs.
  18. Serve the dish warm.

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