Prep Time::15 mins
Cook Time:: 4 hrs 15 mins
Total Time:: 4 hrs 30 mins
Servings::12
Yield::1 (3 pound) roast
Ingredients
Oops! Something went wrong. Our team is working on it.
3 pounds boneless beef chuck roast
2 tablespoons all-purpose flour
2 tablespoons canola oil
½ cup water
½ cup red wine
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon dried marjoram
½ teaspoon dried thyme
¼ teaspoon ground black pepper
1 onion, sliced
8 pearl onions, peeled and halved
6 red potatoes, washed and halved
6 carrots, peeled and cut into 2-inch lengths
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Sprinkle roast evenly with flour; set aside. Heat canola oil in an oven-proof Dutch oven with lid over medium-high heat. Add roast; brown on all sides, about 10 minutes total. Off heat, pour in water and wine; sprinkle with basil, salt, marjoram, thyme, and black pepper. Arrange onion slices on roast.
Bake in the preheated oven, covered, for 3 hours. Add pearl onions, potatoes, and carrots. Add additional water if roast looks dry. Continue baking, covered, until roast pulls apart easily with a fork, about 1 hour more.