Awesome Red Wine Pot Roast

Beef chuck roast is slow-cooked in the oven with red wine, basil, marjoram, thyme, potatoes, carrots, and two types of onions, yielding a 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 the oven to 350 degrees F (175 degrees C).

Step 2

Sprinkle roast evenly with flour; set aside. Heat canola oil in an oven-proof Dutch oven with lid over medium-high heat. Add roast; brown on all sides, about 10 minutes total. Off heat, pour in water and wine; sprinkle with basil, salt, marjoram, thyme, and black pepper. Arrange onion slices on roast.

Step 3

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