Oven Chuck Roast

 

Ingredients:

3.5 lbs. Beef chuck roast
seasoning (salt, pepper and Italian herbs)
5 large cloves garlic, minced
1 white onion, chopped
baby carrots
1 large Yukon potato, chopped
ground black pepper
1.5 cup beef broth
1/2 - 3/4 cup red wine, Merlot







 

 

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Season the meat with salt, pepper and Italian seasoning and let sit  - I let mine sit overnight. When ready heat skillet to seer both sides of the beef in canola or olive oil  till well caramelized and  develops a  toasted brown crust. Remove from the heat, set aside and ready the aromatic ingredients.

 

 

 

Sauté garlic and carrots with a dash of salt, stir and let cook for a few minutes then add the onions. Cover and let simmer till onions become translucent then add red wine, let alcohol evaporate then add the beef broth and bring to a boil. Let simmer for a few minutes on low-medium heat.

  

 

 

I just placed the meat in a Pyrex dish since I do not have a Dutch oven. Anyhow at this point remove the veggies from the heat and pour over the roast including the liquid.

 

Preheat oven to 350 degrees, when ready place meat inside and let roast for 2 hours. Add in the potatoes and continue to roast covered for another 30 minutes. This totals 2.5 hours where every 30 minutes I suggest basting the meat with the liquid. When cooking time is up, turn OFF the heat and let it sit covered with foil in the oven for half an hour.  

 

OPTIONAL: blender veggies and basting liquid to serve as gravy over the roast

 

 

 

Slice the roast thinly or however you like. Pour the liquid over the meat to retain moisture and arrange the veggies around it.  

PLATE. SERVE. ENJOY!