Red Wine Braised Pot Roast with Pearl Onions and Carrots

Name: Red Wine Braised Pot Roast with Pearl Onions and Carrots
Total time: 4 h
Yield: 2
Ingredients: 3 lbs boneless beef chuck roast; 2 tbsp all-purpose flour; 2 tbsp canola oil; 0.5 cup water; 0.5 cup red wine; 1 tbsp dried basil; 1 tbsp salt; 0.5 tsp dried marjoram; 0.5 tsp dried thyme; 0.25 tsp ground black pepper; 1 large onion, sliced; 8 pearl onions, peeled and halved; 6 red potatoes, washed and halved; 6 carrots, peeled and cut into 2-inch lengths

A tender beef chuck roast, slow-cooked in the oven with red wine, herbs, pearl onions, carrots, and potatoes for a comforting one-pot meal.

Recipe Info

Prep Time

4 hr

Difficulty

Easy

Servings

Nutrition

calories243kcal

carbohydrates10g

fat15g

protein14g

Dinner American

Ingredients

3 lbs boneless beef chuck roast

2 tbsp all-purpose flour

2 tbsp canola oil

0.5 cup water

0.5 cup red wine

1 tbsp dried basil

1 tbsp salt

0.5 tsp dried marjoram

0.5 tsp dried thyme

0.25 tsp ground black pepper

1 large 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 175 °C (350 °F).

Coat the roast in flour; set aside. In an oven-safe Dutch oven, heat canola oil over medium-high heat. Add the roast; brown on all sides, about 10 minutes in total. Off the heat, pour in water and red wine; add basil, salt, marjoram, thyme, and black pepper. Arrange onion slices on top of the roast.

Bake, covered, for 3 hours in the preheated oven. Add pearl onions, potatoes, and carrots. If the roast looks dry, add more water. Continue baking, covered, until the roast pulls apart easily with a fork, about 1 hour more.