INGREDIENTS:
- 2 lbs chuck roast - 2 onions sliced - 2 crushed garlic cloves - 2 carrots cut longways - 3 cups beef stock - 1 cup red wine - 2 springs thyme - 1 spring rosemary - 2 Tbsp. Worcestershire sauce - 1 Tsp. salt - 1 Tsp. pepper
Step 1
Preheat oven to 350 degrees. Heat 1 Tbsp. olive oil in a large Dutch Oven over medium-high heat. Sear the chuck roast for 1-2 minutes each side and remove.
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Step 2
Add the onion and cook, stirring for 3 minutes, then add in garlic and stir.
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Step 3
Deglaze the pan by adding in red wine. Add in beef stock, carrots, thyme, rosemary, Worcestershire sauce, salt and pepper. Finally, add the roast back in the Dutch Oven.
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Step 4
Place in the oven and roast for 3 hours, or until beef is tender. Remove beef from Dutch Oven and let it rest for 10-15 minutes.
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Step 5
Shred the beef using two forks to pull it apart. Place the Dutch Oven back on the stove, and bring it to a boil to thicken.
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Step 6
Serve beef on mashed potatoes, with a few spoonfuls of the thicken sauce.
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EAT UP!
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