🟡
Medium
Ingredients
- 3 lb beef chuck roast
- 3 tablespoons vegetable oil
- 1 large onion, quartered
- 4 carrots, cut into chunks
- 4 medium potatoes, quartered
- 3 parsnips, cut into chunks
- 2 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
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1Preheat oven to 325°F (165°C). Season the beef roast generously with salt and pepper.
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2Heat oil in a large Dutch oven over medium-high heat. Brown the roast on all sides, about 8-10 minutes total. Remove and set aside.
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3Add quartered onion to the pot and cook for 2 minutes, scraping up browned bits.
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4Pour in beef broth and red wine, then add bay leaves, thyme, and rosemary.
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5Return the roast to the pot, cover, and transfer to preheated oven for 2 hours.
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6Add carrots, potatoes, and parsnips to the pot. Cover and continue cooking for 45 minutes to 1 hour until vegetables are tender.
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7Remove roast and vegetables, skim fat from gravy if desired, and serve together.