Melt in Your Mouth Perfect Oven Pot Roast

• Gluten free

• Meat

  • 1 3 lb beef chuck, roast

• Produce

  • 6 Carrots, whole
  • 2 cloves Garlic
  • 1 Onion, large
  • 3 sprigs Rosemary, Fresh
  • 1 tsp Thyme, dried

• Canned Goods

  • 2 cups Beef stock

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 1 cup Red wine

Found on blogghetti.com

Description

Ingredients

• 1 3 lb beef chuck roast
• 2 tbsp olive oil
• 1 large onion, roughly chopped
• 2 cloves garlic, minced
• 6 whole carrots, sliced into 2 inch pieces
• 1 cup red wine (you can use beef stock {broth} instead)
• 2 - 3 cups of beef stock (or broth)
• 1 tsp dried thyme leaves (or 3 sprigs fresh thyme)
• 3 sprigs fresh rosemary (or 1 tsp dried rosemary)
• salt and pepper, to taste

Directions

• Preheat oven to 275 degrees.
• Generously season your roast with salt and pepper. Using a roast with some marbling in it will result in a more flavorful and tender roast.
• Heat a Dutch oven over medium-high heat and add 2 to 3 tablespoons of olive oil.
• Toss in your roughly chopped onions when the oil in the pot is hot and saute them until they start to turn brown. Wont take but a couple of minutes. Add the garlic, and let cook for about 30 seconds - dont let it burn. Remove the onions and garlic to a plate.
• Toss the carrots into the same pan and let them cook a bit until slightly browned, about a minute or so. Remove to same plate as the onions.
• If needed, add a bit more olive oil to the pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. Tip: Dont skip this step of browning the meat. You want a good color on your roast.
• With the heat still on your pan, use either red wine or beef stock (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
• When the bottom of the pan is deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as rosemary and thyme.
• Put the lid on, then roast in the oven for 3 hours.
• Serve with mashed potatoes and some crusty bread to sop up all of the delicious gravy from the roast.