It’s cold, damp and dark in Wisconsin, so it’s the perfect time to make a hearty and filling Beef Roast with Vegetables. So bring out your dutch oven, turn on your fireplace and snuggle in with this winter favorite recipe. It’s the perfect addition to your Sunday, especially if you’re hanging out with friends or family before your busy week starts. The yield on this is about 6-8.
We made it last week and it was excellent. I was busy searing the meat on the stove top, about 4 minutes on medium- high each side, when I realized I did not have any red wine to add to this recipe. Quickly, I called my daughter over and had her make a list of things I needed for the recipe from the downstairs pantry. It was a great way to have her help in the kitchen, and practice her spelling. And she nailed it! Seghesio’s Sangiovese was the perfect addition to my gravy + deglazed the pan wonderfully.
- 1 (3-pound) boneless chuck roast, trimmed
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups coarsely chopped onion
- 1 cup red wine, Seghesio works well!
- 4 thyme sprigs
- 3 garlic cloves, chopped
- 1 (14-ounce) can beef broth
- 1 bay leaf
- 4 large carrots, peeled and cut diagonally into 1-inch pieces (short cut, baby carrots. no chopping or peeling, just dump them in)
- 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
- Fresh thyme
- Preheat oven to 350º.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 4 minutes on each side to brown all sides. This adds a TON of flavor. be careful because the olive oil will spit and splatter since the pan is very hot to sear the meat.
- Remove roast from pan once it’s seared on all sides. Add onion to pan; sauté 8 minutes or until tender.
- Return browned roast to pan.
- Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer.
- Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
- Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid / gravy.
This photo is from Cooking Light Magazine. I failed to take a photo of our finished product since it was so delish, and quite late when we finished. The kids needed to get in bed. However, it looked EXACTLY like this one, same red dish and all. Your dutch oven will be quite messy from searing the meat. Make sure you use a wooden spoon to gently scrape down the sides with cooking liquid to make washing easy. It’s good to clean your pan when it is still nice and hot! Otherwise it gets caked on, and I’ve actually thrown pans away that I cannot get 100% clean. Well, that was when I was still using my oven for storage and binge watching Sex and the City. Things have changed since then 🙂
This week nutfreemomblog will feature our menus for Christmas weekend and a few fun snacks along the way. Have a great week!