Ingredients
Scale
- 3-4 pounds of chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 4-5 carrots, chopped
- 3-4 potatoes, diced
- 2 cups beef broth
- 1 cup red wine (optional)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Season roast with salt and pepper, then sear for 4-5 minutes on each side.
- Remove the roast, add chopped onion and minced garlic to the pot, sauté for 3 minutes.
- Deglaze the pot with red wine, scraping the bottom, and let simmer for 1-2 minutes.
- Return the roast to the pot, add carrots, potatoes, beef broth, Worcestershire sauce, and thyme; ensure liquid covers half the roast.
- Cover and cook on low for 3-4 hours until tender.
- Remove roast and vegetables, let the roast rest before slicing, and serve with gravy.
Notes
- Cooking on low yields the most tender results.
- Red wine is optional but adds depth to the flavor.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Slow Cook
- Cuisine: American
- Diet: Carnivore