Name: Oven Pot Roast
Prep time: 15 min
Cook time: 4 h 10 min
Total time: 4 h 25 min
Ingredients: 3 lbs boneless beef chuck roast; 2 tbsp all-purpose flour; 2 tbsp canola oil; 1 cup red wine; 1 tsp dried basil; ½ tsp dried marjoram; ½ tsp dried thyme; 1 tsp salt; ¼ tsp ground black pepper; 1 onion, sliced; 6 red potatoes, washed and halved; 6 carrot, peeled and cut into 1-inch lengths; 8 pearl onions, peeled and halved

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Oven Pot Roast

Course: MainCuisine: AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Ingredients

3 lbs boneless beef chuck roast
2 tbsp all-purpose flour
2 tbsp canola oil
1 cup red wine
1 tsp dried basil
½ tsp dried marjoram
½ tsp dried thyme
1 tsp salt
¼ tsp ground black pepper
1 onion, sliced
6 red potatoes, washed and halved
6 carrot, peeled and cut into 1-inch lengths
8 pearl onions, peeled and halved

Directions

Preheat an oven to 350 degrees
Heat the oil in an oven-proof Dutch oven over medium-high heat
Sprinkle the roast evenly with the flour and brown the roast on all sides, about 10 minutes total; remove from the heat
Add wine and sprinkle with the basil, marjoram, thyme, salt, and pepper
Cover and bake in the preheated oven for 3 hours
Add potatoes, carrots, and pearl onions; add additional water if the roast looks dry
Continue baking covered until the roast pulls apart easily with a fork, about 1 hour