Ingredients
- 3 Pound Boneless Chuck Roast
- Salt & Pepper
- 1 Tbsp. Olive Oil
- 3 Medium Yellow Onions Cut in 1 inch wedges
- 3 Strips Thick Cut Bacon
- 6 Cloves Garlic Sliced lengthwise
- 1 Cup Beef Stock
- 1/2 Cup Red Wine Plus a splash more to deglaze
- 2 Tbsp. Worcestershire Sauce
- 1 Pound Yellow Creamer Potatoes
- 2 Cups Baby Carrots
- 4 Sprigs Fresh rosemary
- 2 Tbsp. Wondra flour
- 1/3 Cup Water
Servings:
Instructions
- Season the roast generously with salt and pepper. Heat a 6 Qt. Dutch Oven over high heat.
- Add the olive oil to the pan and let it get hot. Add the meat and sear until well browned on all sides. Remove the roast from the pan and set it aside.
- Reduce the heat to medium. Add the bacon and let it soften for a minute or two. Add the onions and toss to coat. Cook until the onions begin to soften. and brown.
- Add the garlic and cook a couple of minutes longer. Remove the pan from the heat and nestle the roast back in.
- Combine the stock, wine, and worcestershire sauce. Pour around the roast. The liquid should come about halfway up the roast.
- Tuck the rosemary sprigs around the meat. Cover the pan and place in a preheated 300 degree oven. Roast for 1-1/2 hours
- Add the potatoes and carrots to the pan, tucking them around the roast. Cover and continue to roast until the vegetables are tender, approximately 1 hour.
- Remove the roast from the pan and allow to rest for 10 minutes. Remove the vegetables with a slotted spoon and keep warm. Leave all the liquid in the pan.
- Place the pan on medium heat and add a splash of wine. Scrape up any brown bits. Shake together the flour and water and stir into the pan liquids.
- Simmer the gravy until it thickens. Slice the meat. Drizzle with a little of the gravy. Put the rest of the gravy in a bowl to pass at the table. Serve with the vegetables.
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