Ingredients
Scale
- 2 to 3 pounds beef chuck roast
- 6 carrots, peeled
- 2 pounds quartered red potatoes
- 2 medium onions, quartered
- 1/2 C red wine
- 1/4 C olive oil
- 2 tbsp garlic, chopped
- 1 tbsp ground black pepper
- 1 tbsp coarse salt
- 2 sprigs rosemary
Instructions
- Preheat oven to 350°F
- Prepare beef by evenly spreading salt and pepper on all sides of beef.
- Heat oil on stove in a large Dutch oven or heavy bottom large skillet.
- Once Dutch oven is hot, add beef and allow all sides of beef to brown evenly creating a “crust”.
- Remove Dutch oven from the stove. Add the garlic, rosemary, onions, and wine along with 1 C water. Cover with lid (if using skillet cover tightly with 2 layers of heavy aluminum foil).
- Place in pre-heated oven and cook for 1.5 hours.
- After 1.5 hours, remove lid and add carrots and potatoes. Add water if liquid is below the half way point on the beef.
- Replace lid and continue to cook for another 2-2.5 hours or until the beef is fork tender.
- Remove beef and vegetables from Dutch over and transfer to serving dish.
- Prepare gravy with remaining liquid if wanted. (Recipe coming soon).
Notes
Got leftovers? Make our Traditional Beef Stroganoff.
- Prep Time: 15 min
- Cook Time: 3 hours
- Category: main dishes
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 376
- Sugar: 8.3 g
- Sodium: 1383.4 mg
- Fat: 10.6 g
- Carbohydrates: 26.1 g
- Protein: 40 g
- Cholesterol: 111.5 mg