Braised Beef

• Gluten free

• Meat

  • 3 lb Beef chuck pot roast, boneless

• Produce

  • 2 Garlic cloves
  • 1 Onion, large

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tsp Paprika
  • 2 tsp Salt

• Oils & Vinegars

  • 6 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Beer, Wine & Liquor

  • 3/4 cup Red wine

• Liquids

  • 1/4 cup Water

Found on simplyhomecooked.com

Ingredients

• 3- 3½ lb Beef chuck pot roast (boneless)
• 6 tbsp olive oil
• 1 tsp cumin, divide
• 1 tsp paprika, divide
• 2 tsp salt, divide
• 1 tsp black pepper, divide
• 1 large onion, divided
• 2 garlic cloves, divide
• ¾ cup red wine
• ¼ cup water

Directions

• Cut the beef into large chunks.
• Heat olive oil in a skillet over high heat. Brown the beef chunks. Then remove them and set aside.
• Cook the onions in the same skillet until they are fully cooked (or translucent).
• In a Dutch oven pot, begin layering the ingredients in the following order; ½ browned beef chunks, ½ tsp cumin, ½ tsp paprika, 1 tsp salt, ½ tsp black pepper, then half the sautéed onion and half the garlic (pressed).
• Repeat step 4 with the remaining beef chunks.
• Add the red wine and water to the meat and place the lid on top. Place the pot onto the cooktop and bring it to a boil. Place the pot into the oven for 1½ -2 hours at 360 Fahrenheit. Cook until the meat is fully cooked through.