BEEF CHUCK POT ROAST
- 1 whole (4 – 5 lbs.) USDA Choice Chuck Roast
- 2 tablespoons Mollie’s Extra Virgin Olive Oil
- 2 whole onions
- 6 whole carrots
- Salt to taste
- Pepper to taste
- 1 red wine (optional, you can use beef broth instead)
- 2 – 3 cups of beef stock
- 3 sprigs fresh thyme, or to taste
- 3 sprigs fresh rosemary, or to taste
This hearty meal is roasted in red wine, beef stock and fresh herbs providing a rich and tender experience in every bite.
- Generously salt and pepper your chuck roast.
- Heat a large pot or Dutch oven over medium-high heat. Then add 2 tablespoons of olive oil (or you can use a butter/olive oil split)
- Cut 2 onions in half and cut the 6 carrots into 2 inch slices. When oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions on to a plate.
- Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so. Remove the carrots on to a plate.
- If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan. scraping the bottom with a whisk to get that entire wonderful flavor up.
- When the bottom of the pan is sufficiently deglazed, place the roast into the pan and add enough beef stock to cover the meat half way (about 2 to 3 cups). Add in the onions and carrots, as well as the fresh thyme and rosemary.
- Put the lid on, then roast in a 275°F. oven for 3 hours (for a 3 pound roast), for a 4-5 pound roast, plan on 4 hours.
Clay Shannon Red Blend
This red blend leads with notes of coffee, cocao, sage and dark chocolate. Additionally with its notes of ripe fruits this wine is an impressive character and holds a distinctive flavor. A flavorful pairing to Beef Chuck Pot Roast.