Pot Roast


This roast is wonderful and flavorful…serve with homemade mashed potatoes and biscuits!
1 3-5 pound chuck roast
2 onions, chopped
4- 6 carrots, peeled and chopped
3 cloves of garlic, peeled and chopped
3 sprigs fresh thyme
3 sprigs fresh rosemary
1 cup beef stock
1 cup chicken stock
1 cup red wine
kosher salt
black pepper
flour for dredging
Preheat oven to 325 degrees – season roast generously with kosher salt and black pepper, dredge in flour. In a Dutch Oven, heat 2 Tbsp olive oil, add roast and sear all sides until nicely browned. Remove roast to a plate. Add onions, carrots and garlic to Dutch Oven with 1 1/2 tsp salt and 1/2 tsp pepper. Cook over medium heat for about 10-12 minutes, stirring occasionally. Place roast back in Dutch oven. Add 1 cup beef stock, 1 cup chicken stock, 1 cup red wine, 3 sprigs rosemary…

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