This roast is the one pot meal that looks like you slaved in the kitchen all day. Perfect for guests, for Sunday dinner, or any night of the week.
- 3 pound chuck roast
- 2 cups red wine
- 1/2 cup balsamic vinegar
- 1 cup chicken stock
- 1 t granulated garlic
- 1 t granulated onion
- 1 t kosher salt
- 1 t course ground pepper
- 2 bay leaves
- spring of rosemary
- 4 carrots, chopped
- 1 onion, chopped
- 1 bunch of celery, chopped
- 4 large cloves garlic, minced
- 1/4 cup olive oil
- 3 T butter
- Preheat oven to 300 degrees Fahrenheit.
- Truss the roast to keep it from falling apart. This helps it cook evenly if it is a larger roast.
- Mix spices together and pat evenly over entire roast.
- Place olive oil and butter in large dutch oven.
- Melt the butter.
- Place trussed roast in the Dutch oven and sear on all sides.
- Remove and rest.
- Add carrots, celery, and onion to the remaining olive oil/butter mixture and saute until onion is translucent, approximately 5-7 minutes.
- Add in garlic and saute until fragrant, about 3o seconds.
- Pour in 1 cup red wine to deglaze the pan.
- Add in chicken stock and balsamic vinegar and stir to mix.
- Place roast back into mixture and add additonal red wine until the liquid in the Dutch oven half way covers the roast.
- Throw in the bay leaves and rosemary.
- Cover the Dutch oven with the lid and place in the oven for 4 hours. Crack the lid slightly to allow the steam to escape.
- Remove the cotton string and serve over your favorite homemade mashed potatoes.
- You do not need to truss a smaller roast if you are not worried about it falling apart.
- Larger roasts will need longer cooking times.
- If you prefer, you can cook this in your crockpot, but you will still need to saute your vegetables and sear the roast ahead of time.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dinner
- Cuisine: American