INGREDIENTS

6 lb chuck roast

4 tsp kosher salt

4 tsp fresh cracked black pepper

4 tablespoons olive oil

2 sweet onion, quartered

1.5 cups red wine

2 cups beef broth

6-8 whole carrots, peeled & chopped

2 large sprigs fresh Rosemary

4-6 sprigs fresh thyme

1, 4 oz package whole baby portobello or button mushrooms

Remove chuck roast from packaging and place onto a cookie sheet. Salt and pepper both sides liberally.

In a large Dutch oven, turn the heat on medium high until smokin’ hot. Add olive oil and place first seasoned side of roast down into the hot oil and sear until crust forms. Continue on other side. Once seared, remove from pan and set aside.

Into the same Dutch oven, place your quartered onions, down into the hot oil. Do not rinse pan. Add a little more oil if needed. Sear the onions on all sides until slightly caramelized, but still firm and crunchy.

Chop whole peeled carrots into large bite-size pieces. Throw down into the pot with the onions and sear on all sides until slightly caramelized, adding additional oil if needed.

Add a half a cup of red wine to deglaze the pan with the onions and carrots. Add fresh rosemary and thyme, tied together, to the pot.

Once deglazed and onions and carrots are coated with olive oil & wine, add chuck roast to the pot. Chopping into sections, if needed, to make it fit.

Cover meat and veggies with half cup red wine and half cup beef broth. If needed, add more beef broth until the pot is about half full with liquid.

Toss in mushrooms and cover the Dutch oven with the lid. Put in a preheated 350° oven, on top of a cookie sheet to prevent any drippings. I cooked my 6 lb roast on 350° for 3 1/2 hours.

Once done, allow to rest for 15 minutes. Serve alongside the onions, carrots, and mushrooms with a side of mashed potatoes. Drizzle the beef drippings over the top. Beef should shred easily with two forks.

This is the perfect Sunday night family meal. Serves 4-6.

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