Ingredients
Scale
- 3 – 4 pound chuck roast
- 1 tablespoon olive oil
- 1 onion, finely diced
- 6 garlic cloves, minced
- 1 1/2 cups red wine
- 1 cup chicken broth
- 2 sprigs each fresh rosemary and thyme
- 5 – 6 carrots
- 2 pounds potatoes
Instructions
- Preheat your oven 350˚F and heat a large Dutch oven to medium-high heat.
- Liberally season the chuck roast with salt & pepper.
- Add about 1 tablespoon of olive oil to your hot pan and allow it to heat. Then, add the beef and let it sear on both sides until golden brown. Remove the chuck roast from the pot and set it aside.
- Add the onion and garlic to the pan, sauté until the onion is translucent.
- Return the roast to the pot with the remaining ingredients.
- Cover and transfer the pot to the oven and cook for about 3 hours.
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 389
- Sugar: 5.7 g
- Sodium: 314.8 mg
- Fat: 8.1 g
- Saturated Fat: 2.2 g
- Carbohydrates: 34.1 g
- Fiber: 4.5 g
- Protein: 33.9 g
- Cholesterol: 90.2 mg
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