Here's the recipe:
Ingredients
3 lb. chuck roast
2 T. olive oil
2 T. butter
2 onions
6-8 carrots
small pkg. fresh mushrooms
1 cup red wine
2-3 cups beef broth
seasonings: kosher salt, ground black pepper, rosemary, and thyme- to taste
Directions
In dutch oven, heat oil and butter. Peel onions and cut in half. Brown lightly on both sides -remove from pan. Add carrots and brown lightly- do not cook, just move around in pan for a few minutes to give some color. Remove from pan. Add a little more oil if needed, add roast to pan and sear on each side and the sides of roast as well. Make sure it is nicely browned before transferring to a plate. To pan, (with heat turned up a little more), add a splash of wine (or broth) and deglaze the pan. Add rest of wine and about a cup of the broth. Return roast to pan and add more broth to cover the roast halfway. Add onions, carrots, and seasonings. I also added a package of mushrooms on top. Cover and cook @ 350 degrees for at least 3 hours or until tender. Remove roast and shred with 2 forks. (I thickened the gravy with a little corn starch - we like a thicker gravy). Serve over mashed potatoes. YUM!!
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