Beef pot roast with carrots and onions. Perfect on a cold winter day!
Boneless chuck roast (well-marbled)
Onions, large-sized, thickly sliced
Garlic, peeled Clove
Carrots, peeled and chopped
Make sure the beef is room temperature. Generously rub salt and pepper all over the roast.
Pre-heat the oven to 275 degrees.
In a thick-bottomed covered pot that can go in the oven (i.e. Le Creuset or dutch oven), add 2 tablespoons of oil over medium-high heat for 2 minutes.
Turn the heat up to high. Sear the roast on high heat for about 5 minutes on each side. Remove the roast when nicely browned. Set aside on a plate to rest.
Add 2 tablespoons of oil to the pot. Then add the onions and cook on medium heat for about 5 minutes. Add the carrots and garlic to the pot. Cook for another 3 or 4 minutes until the vegetables are browned. Remove the vegetables from the pot and set aside.
Deglaze the pot with the cup of red wine over high heat for about a minute. Scrape the bottom of the pan and mix.
Add the roast and vegetables back to the pot. The pour in the beef broth, add the bay leaves, and then cover the pot. Bring to a simmer. Remove the pot from the stove and place it in the oven. Cook at 275 degrees for 4 hours, until the meat is tender.