2-3 lb boneless chuck roast
Salt and pepper
3 carrots, chopped
3 medium Yukon gold potatoes, cut into wedges, or 1 lb small potatoes
1 medium onion, cut into wedges
2 tablespoons olive oil, ghee, or lard
1 cup beef broth
1/2 cup dry red wine
1 tablespoon tomato paste
1 sprig fresh rosemary
2 sprigs fresh thyme or 1 teaspoon dried thyme
1 bay leaf
- Heat oven to 325°F.
- Whisk together the beef broth, tomato paste, and red wine; set aside.
- Place the veggies, rosemary, thyme, and bay leaf in a Dutch oven.
- Pat the roast dry with paper towel and season generously all over with salt and pepper. Heat a large skillet over medium heat and add oil. Place meat in pan and cook, undisturbed, until nicely browned and seared, about 3 minutes. Turn meat over and cook the other side until browned. Place the meat on top of the veggies.
- Pour the wine mixture over the meat, cover the pot, and roast for 2.5 – 3 hours or until fork tender. Let the meat rest for 10 minutes before cutting. Remove the bay leaf and rosemary/thyme stems. Season with more salt if needed. Serve with the veggies and pan liquid.