Prep time: 30 minutes
Cook time: 2 1/2 hours
Serves 10 people

Ingredients:

  • 1 Tb. olive oil
  • 3-lb. boneless, trimmed chuck roast
  • ¼ tsp. kosher salt
  • ¼ tsp. pepper
  • 1 onion, quartered
  • 1 cup dry red wine
  • 4 thyme sprigs
  • 3 garlic cloves, chopped
  • 1 can (14 oz.) beef broth
  • 1 bay leaf
  • 4 large carrots, peeled and cut into 1-inch slices
  • 2 lbs. Yukon gold potatoes, peeled and cut into 2-inch cubes

Directions:

  • 1

    Preheat the oven to 350°F.

  • 2

    Over medium-high heat, warm olive oil in a large Dutch oven.

  • 3

    Add roast to pan, sprinkle with salt and pepper and cook for 5 minutes, turning to brown on all sides. Remove roast.

  • 4

    Add onion to the pan. Sauté for 8 minutes or until the onion is tender and clear.

  • 5

    Return roast to pan. Add wine, thyme, garlic, beef broth and bay leaf. Let simmer.

  • 6

    Cover Dutch oven, add to the preheated oven and bake for 1½ hours or until the roast is nearly tender.

  • 7

    Remove from the oven. Add potatoes and carrots. Cover and bake for 1 hour or until vegetables are tender.

  • 8

    Remove bay leaf and thyme sprigs from the pan.

  • 9

    Shred meat and serve with carrots and potatoes. Pour broth into a gravy bowl and serve on the side.

Tips:

  • Garnish with thyme leaves.
  • Omit the wine and add an additional cup of beef broth or water.
  • Lower the salt in this dish by selecting a low-sodium beef broth.