Slow-Roasted Pot Roast with Onions and Carrots

INGREDIENTS

• 4 lb chuck roast
• kosher salt
• black pepper
• 2 Tbsp EVOO
• 2 onions, cut into wedges
• 6 carrots, peeled and cut into 2" lengths
• 1 c dry red wine
• 2-3 c beef broth
• 3 sprigs thyme
• 3 sprigs rosemary

PREPARATION

1. Heat oven to 300
2. Season roast generously with salt and pepper.
3. Heat EVOO over medium-high in Dutch oven.
4. Add onions and cook, stirring frequently, until browned, about 5 minutes.
5. Remove to bowl.
6. Add carrots to the pot and cook until browned, about 3 minutes.
7. Transfer to bowl with onions.
8. Add roast and cook, turning occasionally, until browned on all sides, about 5 minutes, total.
9. Transfer to bowl with onions and carrots.
10. Add wine and cook, stirring, scraping up bits about 3 minutes.
11. Return roast, carrots, and onions to the pot.
12. Add broth, thyme and rosemary.
13. Cover and roast for about 3.5 hours, until the roast is very tender and falls apart.
14. Remove from oven and let rest 10 minutes before shredding.
15. Discard thyme and rosemary.

( Dutch Oven Obsession - kindle )

-- JMag Guthrie - 2016-11-08