Red Wine Pot Roast

What you need:

  • 3ish lb chuck roast
  • 1 tbsp.  paprika
  • 1 tbsp. sea salt
  • 1 tsp Herbs de Provence
  • 1 tsp black pepper
  • 3 onions, halved and cut into thick slices
  • 1 cup red wine (or beef broth)
  • baby carrots or carrot chunks (optional)
  • 6-7 baby gold potatoes, quartered (optional)

What to do:

Mix the spices together and rub all over the roast. Let sit for a couple hours in the fridge if you can, but no biggie if you can’t. Preheat oven to 350. In large dutch oven, brown roast on both sides. Remove roast and add wine (or broth) to pot to deglaze. Add roast back to the pot, throw the onions in on top and put in the oven for an hour. After an hour, flip the roast in the pan. If you’re using carrots and potatoes, add them in and cook uncovered for a half hour.  Finally, put the cover back on and cook for about another hour. Remove from pan and let rest before serving.

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