Ingredients:
°Salt and ground black pepper
°one 3- to 5-pound chuck roast (such as a beef blade roast)
°2-3 tablespoons of olive oil
°2 onions, peeled and halved
°6-8 whole carrots, peeled and cut into 2-inch pieces
°1 cup red wine (it doesn’t need to be anything fancy)
°3 cups of beef broth
°2-3 sprigs of fresh rosemary
°2-3 sprigs of fresh thyme
°2-3 potatoes, peeled and cut into pieces
°Preheat oven to 275 degrees F.
° salt and pepper roast.
Instructions:
Heat olive oil in skillet or Dutch oven over medium-high heat. Adding half of the onions to pot and fry on both sides. Transfering onions to a plate.
Put the carrots in the same skillet or Dutch oven and sauté until lightly browned. Set the carrots with onions aside.
If needed, add a little more olive oil to the skillet or Dutch oven. We put the meat in the skillet or Dutch oven and fry it for about a minute on all sides, until it’s nicely browned and tender. Remove roast to a plate.
With stove still on medium heat, using either the red wine or beef broth (about 1 cup) to melting skillet or Dutch oven, scraping bottom with paddle. Place the roast back in the Dutch oven (or deep covered roasting pan) and add enough beef broth to cover the middle of the meat.
Add onions, carrots and fresh herbs. Also add potatoes (optional).
Put the lid on and grill it.
The original recipe says to roast a three-pound three-hour roast or a four- to five-pound four-hour roast. Personally, I don’t think this is nearly enough time. When I cooked two toasts in one toaster at once, it took six and a half hours to cook. The roast is ready when it crumbles. I think the longer you cook it, the softer it gets. It’s hard to screw this up unless you screw it up.
Enjoy!