Rich Braised Chuck Pot Roast

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I have been trying for a rich, beefy, flavorful pot roast for years and unable to create exactly that until now. Finally! This roast is a simple cut of beef, inexpensive and full of flavor. This is a slow braising process in the oven. I added carrots, onions, and garlic in the last 1.5 hours and served with recipe #336506 for a wonderful sunday night dinner.

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Steps

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Massage the roast with the seasoning.

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Preheat the oven to 325 degrees.

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Heat a cast iron skillet with bacon grease and sear the roast on all sides until browned.

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In a dutch oven add the roast and pour in the wine.

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Place in the oven , covered , for 5 hours.

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Check occasionally if additional wine is needed.

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Remove roast and add the vegetables and beef stock and return to the oven for an additional 1.

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5 hours , covered.

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Check for doneness , the meat should be extremely tender , and the vegetables roasted to an almost a caramelized state.

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Remove from the oven and let the meat rest 10 minutes before slicing.

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Serve with mashed potatoes and all the vegetables and jus on top.

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Enjoy !.

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Ingredients

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chuck roast, creole seasoning, bacon grease, dry red wine, beef stock, onions, carrots, garlic cloves