Boneless Chuck Roast
Ingredients
- 3-4 lbs boneless beef chuck roast
- 2 tbsp olive oil
- 3/4 cup red wine
- 3/4 cup beef broth
- 2 cloves garlic, minced
- 2 bay leaves
- salt, to taste
- pepper, to taste
- vegetables, cut into smaller sizes (carrots, onions, potatoes, celery, mushrooms) - optional
Instructions
- Preheat the oven to 325°F while you prepare the roast and vegetables.
- Salt the roast on all sides and leave it at room temperature for 30-45 minutes. If you’re adding vegetables to the pot, use this time to cut them, making sure the veggies that take longer to cook, like carrots and potatoes, are cut small and in similar sizes.
- Season the roast with pepper on all sides.
- Preheat a Dutch oven over medium-high heat with olive oil. Sear the roast on each side for 3-4 minutes. Set the roast aside.
- In the same Dutch oven, mix together the red wine, beef broth, and garlic. Bring it to a light boil for one minute, then reduce the heat to low to simmer for 5-10 minutes. Add the roast back to the Dutch oven along with the vegetables.
- Place a lid on the pan and transfer the pan to the oven’s middle rack. Allow the roast to cook for one hour. Remove it from the oven, spoon the liquid over the roast, and place it back in the oven for another hour or until it feels fork-tender and is fully cooked.
- Place the roast on a clean plate or cutting board to rest for 10-15 minutes before serving.
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