One Pot Red Wine Braised Beef Roast With Carrots, Onions, And Garlic

This vino cooked joint is a straightforward one-pot meal that's downright nutrient. One pot + joint + carrots + onions + garlic = food for the soul.

Once upon a time there was a mummy WHO was uninterested in laundry four,762 dishes each single night. She thought it absolutely was time for a dish break thus opted for one thing that was created in one pot.

One Pot Red Wine Braised Beef Roast With Carrots, Onions, And Garlic

Why? as a result of Hello! One dish to scrub, or technically, no pot to scrub that night as a result of she keep the leftovers in it within the refrigerator. it absolutely was a win-win as a result of she created this one pot vino cooked joint with carrots, onions, and garlic.

And in summer…well the youngsters area unit home from college thus there area unit even additional dishes. I want I wash ninety seven cups each day between our kiddos and every one the neighborhood children. Tell Maine I’m not the sole one that appears like this?!?!?

INGREDIENTS:

• 2-3 lb Beef Chuck Roast
• 1 cup flour, for dredging
• 1 16oz bag baby carrots 
• 3 garlic cloves, chopped
• 1 large red onion, sliced thin
• 3-4 cups beef broth
• 1 cup red wine (shiraz or cabernet)
• 2 Tablespoons worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon sage
• 1 bay leaf
• salt and pepper, to taste 

INSTRUCTIONS:

For the Roast:

1. Preheat oven to 275 degrees. 
2. Dry roast with paper towels. Liberally season with salt and pepper.
3. Place flour on plate. Dredge seasoned roast on all four sides through the flour. Set aside.
4. Heat 1 Tablespoon olive oil in dutch oven (or ovenproof pot) on medium-high heat. When hot add roast and sear all four sides for 2-3 min per side.  Set roast aside on plate.

For the Carrots, Onion, & Garlic:

1. Heat 1 Tablespoon olive oil in dutch oven (after searing roast) over medium high heat. When hot add garlic, onions, and carrots. Sauté for 4-6 minutes- or until onions are translucent, stirring occasionally.
2. Add DRY red wine to deglaze pan, scraping up the small bits. Bring to a boil and cook for 2 min.
3. Add beef broth, worcestershire, dried thyme, sage, bay leaf, and salt and pepper (to taste).
4. Submerge roast into liquid, carrots, onions, and garlic. Place lid on dutch oven. 

It all Comes Together:

1. Cook for 2-3 hours in oven (our 2lb roast took 2 hours), or until meat falls apart with fork.
2. Remove from oven and let sit for 20 minutes. Serve.

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