Awesome Red Wine Pot Roast

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 pounds boneless beef chuck roast
• 2 tablespoons all-purpose flour
• 2 tablespoons canola oil
• 1/2 cup water
• 1/2 cup red wine
• 1 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 onion, sliced
• 6 red potatoes, washed and halved
• 6 carrot, peeled and cut into 2-inch lengths
• 8 pearl onions, peeled and halved

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the chuck roast dry. Mix the flour with the salt and black pepper on a plate, then coat the roast on all sides.

2. Heat the canola oil in a large Dutch oven over medium-high heat. Brown the roast on all sides, about 10 minutes total. Transfer it to a plate.

3. Reduce heat to medium. Add the sliced onion and cook, stirring, for 5 minutes. Pour in the red wine and scrape up the browned bits. Simmer 2 minutes.

4. Stir in the water, dried basil, dried marjoram and dried thyme. Return the roast to the pot, cover, and transfer to a 325°F (163°C) oven for 150 minutes.

5. Remove the lid. Arrange the red potatoes, carrots and pearl onions around the roast. Cover and braise for 90 more minutes, until the vegetables are tender.

6. Check the thickest part of the roast with a thermometer. It must reach at least 145°F (63°C). Let it rest for 3 minutes before slicing.

7. Slice the beef against the grain and serve with the vegetables and pan juices spooned over the top.