Ingredients

The following ingredients have 7 Servings
  • 2 lbs beef chuck roast, fat trimmed
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup beef broth
  • 1/4 cup red wine (or additional beef broth)
  • 1 cup apple cider
  • 1 sprig fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 1/2 lb peeled and 1-in cut carrots
  • 1/2 lb peeled and quartered russet potatoes
  • 3 cloves garlic (minced)
  • 1 large onion (peeled and quartered, layers pulled apart)

Instruction

  • Pat chuck roast dry and season all over with salt and pepper to taste. Heat butter and olive oil in a Dutch oven over medium-high heat until shimmery. Add roast to pan and sear 2-3 minutes on both sides until golden. Reduce heat to medium and pour beef broth, red wine, and apple cider into pot. Bring to a low simmer then remove from heat and arrange thyme, rosemary, and bay leaf next to roast. Cover roast with a lid and bake at 300F 2 hours.
  • Remove roast from oven and add carrots, potatoes, garlic, and onion to pot. Sprinkle with salt and pepper to taste. Cover roast with lid and bake an additional 1 to 1-1/2 hours until veggies and pot roast is tender.
  • Remove pot roast from pot and cut into large serving pieces. Serve pot roast with veggies and additional sauce from the pan. Enjoy!