Scale
Ingredients
- 3 lb. chuck roast
- 2 Tablespoons olive oil
- 4 medium potatoes, diced
- 1 onion, diced
- 4 cups diced carrots
- 5 celery, diced
- 5 garlic cloves, minced
- 1 cup red wine – I used a Cabernet, a Merlot would work well, too
- 1 cup beef broth
- 1 teaspoon Dijon mustard
- a few dashes Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 3 rosemary sprigs
- 1 + 1/2 teaspoon salt, or to taste
- 3/4 teaspoon pepper, or to taste
Instructions
- Preheat the oven to 275 degrees.
- Heat a large skillet over medium-high heat. Add the olive oil.
- Place the roast in the skillet and brown on each side – about 5 minutes per side depending on the heat of your pan. Be sure to keep a close eye on this.
- While the meat browns, dice the potatoes, onion, carrots, and celery. Mince the garlic. Place all of the veggies in a roasting pan. Whisk the red wine, beef broth, Dijon, Worcestershire, garlic powder, Italian seasoning, salt, and pepper together in a bowl.
- Place the browned meat on top of the veggies in the pan when it has finished browning. Place the rosemary on top of the meat. Pour the red wine mixture over the entire pan and cover with foil.
- Place in the oven for 3 hours. Remove and uncover. Place back in the oven for about 30 minutes, basting the meat occasionally with the pan juice. Cook until the veggies are soft and the roast reaches 145 degrees. Allow this to rest for 10-15 minutes before slicing the meat.
- I like to serve this on a large platter, family style. Enjoy Y’all!
Find it online: https://www.missallieskitchen.com/red-wine-braised-beef-roast/