3lb Chuck Roast 3 Large Carrots 8oz Crimini Mushrooms 1 Large Red Onion 2 Large Cloves of Garlic 1 Bottle of Cabernet Sauvignon 32oz Beef Broth 2 Sprigs of Rosemary 3 Sprigs of Thyme 1 Bunch of Parsley 2 Tsp Kosher Salt 1 Tsp Coarse Ground black Pepper 3 Tbsp Canola Oil
Put chuck roast into a deep casserole dish with a lid. Chop up onion into wedges and place around roast. Next, chop up carrots into coins and place around roast along with crimini mushrooms. Now add garlic, herbs, and wine. Cover tightly with plastic wrap and lid and place into fridge overnight. Take roast out of marinade and place on paper towels and blot out as much moisture as you can. In the meantime you should pour the remaining liquid, herbs, and vegetables into a sauté pan and begin to reduce the liquid by half by cooking over medium-high heat. Heat an additional sauté pan with the canola oil until it is very hot (Almost smoking). Season the roast on both sides with the salt and pepper and place into the pan. Let the roast brown and caramelize on both sides, this will take about 5 minutes per side. Now remove the roast from the pan and put into a crock pot. Pour the reduced marinade into the hot pan that you used to brown the roast. You want to use the liquid to get the flavorful brown bits off the bottom of the pan (De-glazing). Once the pan has been deglazed pour the marinade and beef broth over the roast (Roast should be completely covered with liquid at this point. If it is not, you may add additional broth or water to cover). Set crock pot to low and cook for 5-8 hours until roast is tender enough to pull apart with a fork, but firm enough to slice. Take roast out of crock pot and place off the side to rest on a plate, under tin foil for 15-20 minutes. Take the remaining broth/marinade and reduce by ½. Once sauce is reduced, pour over sliced roast, and serve!
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