For Chuck Roast
- pounds chuck roastSalt and pepper
- large red onion sliced
- 8 garlic cloves, sliced
- 1 tablespoon tomato paste
- ½ tsp garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon chili powder
- Salt and pepper to taste
- cup red wine
- 2 cups beef bone broth
- 1-pound carrots, cut into chucks
- pound butter potatoes, cut into chunks
- 2 bay leaves
- 2 fresh sprigs rosemary or thyme
Directions:
1. Preheat the oven to 300°F.
2. Season the roast generously with salt and pepper on all sides.
3. In a large Dutch oven, heat oil and sear the meatall sides until brown, for 2-3 minutes on each side.Set aside.
4. In the same Dutch oven, add onions and cook5. Add garlic, tomato paste, garlic powder, onion until translucent.
powder, Italian seasoning, chili powder, salt, and pepper. Cook until fragrant.
6. Add red wine and deglaze using a woodenspatula. Add broth and transfer the seared beef intothe pot.
7. Place in the oven, covered for 2 hours.8. Uncover and add the carrots and potatoes androast for another 1 hours until the beef is fork tender,and vegetables are soft.