Chuck Roast – 4-5lbs
Small Yellow Potatoes – approx 6
Mini Bella Mushrooms – 1 package
Carrots – 8 to 10
Sweet Onions – 2
Red Wine – Approx 1 cup
Water – Approx 1/4 cup
Rosemary (Dried) – Approx 1 Tbsp
Thyme (Dried) – Approx 1 Tbsp
Parsley (Fresh) –
Salt (kosher)
Pepper (fresh ground)
Canola Oil
Pull the meat out of the fridge approx 30 minutes before you begin to cook.
Veggie Prep
Peel the carrots. Cut them into equal lengths, either half or thirds depending on the size of the carrots. You want something just long enough to fit on a fork.
Wash the potatoes. Cut them into halves.
In a bowl, lightly coat them with oil. Toss to get an even coat.
Salt and pepper them. Toss them in the bowl and hit them with the salt and pepper again, if needed.
Wash the mushrooms.
Cut the onions in half and peel them.
Meat Prep
Pre-heat the oven to 375*F. I use the Convection Roast setting on my oven.
Add some oil (maybe 1 tsp) and pre-heat a dutch oven on high on the stove top.
Heavily salt and pepper both sides of the roast. It may seem like a lot, but this is a big chunk of meat that you’re trying to season.
Just before the oil begins to smoke, toss in the roast. Leave it undisturbed on that side until browned (approx 3 min). Flip and do the same on the other side.
Pull the meat out and put it aside on a plate.
Brown the Veggies
Add a little more oil, if needed.
Place the cut side of the onion face down in the dutch oven, still over high heat.
Add the carrots.
Leave both in the pan until browned.
Set the onions and carrots aside.
Turn off the stove top burner.
Time to Roast
Deglaze the dutch oven with about 1/4 cup of wine. Scrape up all of the bits from the bottom of the dutch oven.
The wine will have thicken and may require a deglazing of the wine. Use approx 1/4-1/2 water to cut the thickened wine loose from the pan.
Add the roast back to the pan.
Add enough wine to cover the roast a little over half way.
Add the onions, making sure they fall in the liquid.
Add the mushrooms, letting them fall into the liquid as well.
Coat the meat with rosemary and thyme.
Add the carrots.
Add the potatoes on top of all of this.
Hit this once again with rosemary and thyme.
Put the lid on the dutch oven and place into the preheated oven.
Find Something Else To Do
Leave this in the oven, undisturbed, for 4 hours.
Remove the lid, and allow to roast for 30 mins (make sure the liquid doesn’t dry up during this time).
Put the lid back on, and let roast for an additional 30 min.
Serve
Remove from the oven, and allow to cool slightly.
Remove the potatoes, remove the carrots, remove the mushrooms.
Remove the roast and pull the meat with a fork.
Pour the remaining liquid into a serving bowl, straining out the onions and little bits.
Sprinkle chopped parsley over all of the items.
