12 Roasts of Christmas – #10 Boneless Beef Chuck Roast

Ingredients

• 5 lb. Boneless Beef Chuck Roast
• 2 Tbsp. Olive Oil
• 2 Yellow Onion
• 6 Carrots
• TT Kosher Salt and Ground Black Pepper
• 1 Cup Red Wine
• 3 Cups Beef Stock
• 3 Sprigs Fresh Thyme
• 3 Sprigs Fresh Rosemary

Directions

1. Preheat the oven to 275°F.

2. Generously salt and pepper your chuck roast. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 Tbsp. olive oil.

3. Cut onions in half and cut carrots into 2-inch slices. When the oil in the pot is very hot (but not smoking), add the onions, browning them on each side. Remove the onions. Throw the carrots into the same pan and toss them around a bit until

slightly browned, about a minute.

4. If needed, add a more olive oil. Sear the meat for about a minute on all sides until it is brown all over. Remove the roast to a plate.

5. With the burner still on high, use red wine to deglaze the pan, scraping the bottom with a whisk. When the bottom of the pan is deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, fresh rosemary and thyme.

6. Put the lid on then roast in a 275°F oven for 4-5 hours or until the internal temperature of the roast is at least 145°F.