Ingredients
The following ingredients have 6 Servings
- 4-5 pounds chuck roast
- salt and pepper
- olive oil (for searing)
- 1 medium sweet yellow onion (small chopped)
- 4 large garlic cloves (minced)
- 1/2 cup red wine (reminder - never cook with a wine you wouldn't drink!)
- 1 1/2 cups beef broth
- 2 packets Lipton Onion Soup Mix
- flour (enough to lightly coat meat on all sides)
- 4 Russet potatoes (cut into 1 inch cubes)
- 24 ounces about 4 cups baby carrots or peeled/chopped carrots
- 8 ounces sliced mushrooms
- 12 cloves whole garlic (peeled)
Instruction
- Lightly season meat on all sides with salt and pepper. Sear well in a heavy bottomed pan with a small amount of olive oil - preferably in an enameled cast iron dutch oven. Make sure all sides are well seared.
- Remove meat from pan and set aside. Turn heat down to medium/low and add minced garlic, and onion. Adding a little more olive oil if necessary. Saute until fragrant and beginning to caramelize.
- Deglaze pan with the red wine and beef broth, scraping the bottom of the pan with a wooden spoon until all the bits are released into the broth. Bring to a light simmer and stir in onion soup packets.
- Sprinkle a light layer flour over all sides of the beef - if you are gluten/grain-free, taro starch or corn starch will work as a substitute. Place meat back into pan, turning once so all sides are wet.
- Cover and roast at 250 degrees on center rack for 2 hours.
- Remove from oven and take roast from pan. Add vegetables to pan and stir to coat well. Return meat to pan (upside-down), cover, and continue roasting for an additional 2 - 3 hours until meat and veggies are fork tender.
- Enjoy!
