- 3 pounds boneless beef chuck roast
- 2 tablespoons all-purpose flour
- 2 tablespoons canola oil
- 1/2 cup water
- 1/2 cup red wine
- 1 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 onion, sliced
- 6 red potatoes, washed and halved
- 6 carrot, peeled and cut into 2-inch lengths
- 8 pearl onions, peeled and halved
- Preheat an oven to 350 degrees F (175 degrees C).
- Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.
- Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.
04/06/2017
recipepes.com
Awesome Red Wine Pot Roast, recipe
PT15M
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455 calories
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