Awesome Red Wine Pot Roast

Basil, marjoram, thyme, and red wine flavor this tender pot roast.

• Preparation Time: 15 mins
• Cooking Time: 4 hr 15 mins
• Total Time: 4 hr 30 mins
• Calories: 243 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• 1 teaspoon dried basil
• 1 onion, sliced
• 2 tablespoons canola oil
• 3 pounds boneless beef chuck roast
• 6 red potatoes, washed and halved
• 6 carrot, peeled and cut into 2-inch lengths
• 8 pearl onions, peeled and halved
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon dried thyme
• 0.5 cup water
• 0.5 cup red wine
• 0.5 teaspoon dried marjoram

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C).

Step 2

Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.

Step 3

Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.