Perfect Pot Roast

Ingredients

• 3-5 pound chuck roast

• 3 tablespoons of olive oil

• 8 carrots, sliced

• 2 onions, quartered

• 1 cup of red wine

• 3 cups of beef broth

• 3 sprigs of fresh rosemary

• 3 sprigs of fresh thyme

Directions

1. Preheat the oven to 325 degrees.

2. Generously season meat with salt and pepper all over.

3. Heat olive oil in a dutch oven over medium-high heat. Add the onions and brown on all sides, about a minute per side. Remove onions onto a plate.

4. Add carrots to the hot pot and toss until browned. Add to the plate with the onions.

5. Add more olive oil to the pan if needed, and place the meat in the pot searing each side for one minute until brown all over. Remove from pot.

6. Keep the heat on high and add the red wine, scraping the bottom of the pot to deglaze. Please meat back into the pot and fill with beef broth until about half is covered.

7. Add carrots, onions, and fresh herbs.

8. Cover roast with lid and place in the oven to cook. 3 pound roasts should cook for about 3 hours, and 4-5 pound roasts should cook for 4 hours. The roast is ready when the meat easily falls apart.