• 3 lbs beef chuck roast
• 1 teaspoon salt
• 2 teaspoons peppercorns
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ½ white onion, sliced thinly
• 1 cup red wine
• 2 cups Essential Everyday Beef Broth
• 2 cups baby potatoes
• 3 large carrots, cut in chunks
• Italian parsley, for serving

Preheat oven to 300°F.

 

Pat chuck roast dry. Combine salt, peppercorns, thyme, rosemary, and sage in a small bowl. Thoroughly season chuck roast with herb peppercorn mixture.

 

Heat olive oil in a large Dutch oven over medium heat. Sear chuck roast for 5-7 minutes per side until golden brown. Remove roast from Dutch oven and set aside on a plate.

 

Add garlic and white onion. Stir well and sauté for 2-3 minutes, until fragrant.

 

Add red wine and Essential Everyday Beef Broth. Stir well and bring to a simmer. Add carrots and potatoes to the pot, then add chuck roast on top of the vegetables.

 

Cover the Dutch oven with a lid and transfer to the preheated oven. Cook for 2½ hours, until the meat and vegetables are tender.

 

Garnish with Italian parsley and serve

 

Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours, 10 minutes

 

Makes 8 servings