Ingredients

The following ingredients have 4 Servings
  • 3.5 Lbs Chuck roast
  • 1 Tbsp Salt
  • 1 Tbsp Black Pepper
  • 3 Stalks Celery
  • 3 Whole Carrots
  • 1 Whole Yellow onion (sliced)
  • 1/2 Bottle Red wine (Cabernet)
  • 2 Cups Chicken stock
  • 15 Ounces Tomato Sauce
  • 8 Sprigs fresh Thyme
  • 2 Tsp Olive oil

Instruction

  • Begin by heating the oil on high heat in a Dutch oven. Add the pot roast and sear on each side for 5 minutes. Remove from Dutch oven and set aside.Add in the mirepoix, celery, carrots and onions. Saute for 4 - 5 minutes. Pour in the wine and reduce by half. Add in the stock and tomato sauce and return the pot roast to the Dutch oven. The liquid should come up a good halfway up the pot roast. Top with the fresh thyme. Bring to a boil and reduce to a simmer.Cover the pot with a lid and simmer for 3 hours. Remove from pot and let rest for 5 - 10 minutes.Serve and enjoy!