Today was the first day in several that I was able to cook in my kitchen. This renovation has taken over my life. After church, we rushed home to finish up some painting and cleaning that I’ve been neglecting and I popped this roast in the oven. My house smelled heavenly all day. This is the perfect Sunday dinner that you really need to try. Super easy and very tasty.
4-5 lb chuck roast
2 cups of a good, dry red wine
1.5 cups of beef broth
5 garlic cloves, minced
1 onion, chopped
Salt and Pepper
Preheat the oven to 350 degrees.
In a large Dutch oven, drizzle some olive oil and turn the heat to medium-high. While the oil heats up, pat the roast down with a paper towel and season with salt and pepper on both sides. Place the meat into the pan (be cautious and the oil will be quite hot and sizzling). Let the meat sear on one side for about 8 minutes or until browned. Then flip to the other side. Don’t rush this process as it creates a depth of flavor in the end result that is incredible. Once browned, remove and place on a plate. Add the onions and cook for about 4 minutes. Add the garlic and cook for one minute. Then add the wine and scrape up the bottom of the pan to remove the brown bits from the meat. Add in the broth and the meat. Bring to a boil. Then turn off. Cover with the lid and place in the oven. Cook for 4-6 hours. Check the liquid level periodically to ensure that there is enough for braising. If not, add broth or wine as needed.
Serve over mashed potatoes, mashed sweet potatoes, rice or egg noodles.
— Knead to Cook