I don’t do the dry-aging process when I make this recipe, but I’m including the instructions for anyone who is interested because I’m sure it would make the dish even more amazing than it already is. The crust that the garlic, mustard, thyme and salt make is unlike anything I’ve ever had before. Read more
January is definitely a month for comfort food recipes, and this one is delicious. Braising in red wine is one of my favorite ways to prepare pot roast. It allows the meat to become very tender while the herbs and wine create a fantastic sauce to serve over it.
3 pounds boneless beef chuck roast
2 Tbsp olive oil
1/2 cup water
1/2 cup red wine
1 tsp dried basil
1 tsp herbes de provence
1 tsp salt
1/4 teaspoon ground black pepper
1 onion, sliced
6 carrots, peeled and cut into 2-inch lengths
8 pearl onions, peeled and halved
Preheat an oven to 350 degrees F (175 degrees C).
Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, herbes de provence, salt, and pepper. Arrange the onion slices on the roast.
Replace the cover and bake in the preheated oven for 3 hours. Add the carrots and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.