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Cook
7h 7m
Ingredients
Method
Turn cooking mode on
Step 1
Gather all ingredients.
Step 2
Preheat the oven to 300 degrees F.
Step 3
Salt your meat on both sides. Heat a Dutch oven or heavy pot over medium high heat, add oil, then sear meat in the center of the pan for four minutes. Turn meat over with tongs and sear for 3 to 4 more minutes on each side.
4 lb Boneless chuck roast
1 tbsp Olive oil
Salt
Step 4
Place your onion, carrots, and red potatoes around and on top of your meat in the Dutch oven. Pour the wine over the meat. Pour hot water around your meat, ensuring you have submerged your meat halfway up, as this ensures a tender roast.
1 Onion
4 Carrots
6-8 Red potatoes
1/2 c Dry red wine
4 c Water
Step 5
Sprinkle your spices (Italian seasoning, red pepper flakes) on the top of your veggies and meat. Place your beef concentrate directly into the water surrounding the meat.
2 tbsp Italian seasoning
2 tsp Red pepper flakes
2 tbsp Beef stock concentrate
Step 6
Place the lid on and bake for 6-7 hours. A long bake at a low temperature is what gives this roast its signature tenderness.
Step 7
Optional: wait until hour 3-4 to add your veggies to maintain a 'less done' veggie. When baking the veggies 6-7 hours, they will be very soft, but this is how I generally do it.
For
8
M
I
4
lb
Boneless chuck roast
1
Onion, quartered
1
tbsp
Olive oil
6
cloves
Garlic, minced
4
Carrots, large
6-8
Red potatoes, small, whole
2
tbsp
Beef stock concentrate
2
tbsp
Italian seasoning, I use a mix of dried thyme, rosemary, basil, oregano, and sage from my garden
1/2
c
Dry red wine
2
tsp
Red pepper flakes, optional
4
c
Water, or enough to cover the beef halfway up the roast before baking
Salt, to taste
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Made it?
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Cook
7h 7m
Ingredients
Method
Turn cooking mode on
Step 1
Gather all ingredients.
Step 2
Preheat the oven to 300 degrees F.
Step 3
Salt your meat on both sides. Heat a Dutch oven or heavy pot over medium high heat, add oil, then sear meat in the center of the pan for four minutes. Turn meat over with tongs and sear for 3 to 4 more minutes on each side.
4 lb Boneless chuck roast
1 tbsp Olive oil
Salt
Step 4
Place your onion, carrots, and red potatoes around and on top of your meat in the Dutch oven. Pour the wine over the meat. Pour hot water around your meat, ensuring you have submerged your meat halfway up, as this ensures a tender roast.
1 Onion
4 Carrots
6-8 Red potatoes
1/2 c Dry red wine
4 c Water
Step 5
Sprinkle your spices (Italian seasoning, red pepper flakes) on the top of your veggies and meat. Place your beef concentrate directly into the water surrounding the meat.
2 tbsp Italian seasoning
2 tsp Red pepper flakes
2 tbsp Beef stock concentrate
Step 6
Place the lid on and bake for 6-7 hours. A long bake at a low temperature is what gives this roast its signature tenderness.
Step 7
Optional: wait until hour 3-4 to add your veggies to maintain a 'less done' veggie. When baking the veggies 6-7 hours, they will be very soft, but this is how I generally do it.
For
8
M
I
4
lb
Boneless chuck roast
1
Onion, quartered
1
tbsp
Olive oil
6
cloves
Garlic, minced
4
Carrots, large
6-8
Red potatoes, small, whole
2
tbsp
Beef stock concentrate
2
tbsp
Italian seasoning, I use a mix of dried thyme, rosemary, basil, oregano, and sage from my garden
1/2
c
Dry red wine
2
tsp
Red pepper flakes, optional
4
c
Water, or enough to cover the beef halfway up the roast before baking
Salt, to taste
Only visible to you
Made it?
Cancel
