Ingredients
- 4 pounds beef chuck roast
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 small onions chopped
- 4 cloves garlic minced
- 1 cup red wine
- 3 cups beef broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 5 large carrots peeled and cut into 2-inch pieces
- 4 potatoes peeled and quartered
Instructions
- Preheat oven to 325°F. Season the beef chuck roast generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the roast on all sides until golden brown, about 3-4 minutes per side.
- Remove the roast and add onions and garlic to the pot. Cook until onions are translucent, about 5 minutes.
- Return the roast to the pot. Add red wine, beef broth, bay leaves, and thyme. Bring to a boil, then cover and transfer to a preheated oven. Cook for 3 hours.
- Add carrots and potatoes to the pot. Cover and continue cooking for another 1 hour, or until the meat is tender. Remove bay leaves before serving.
