How to Make a Perfect Chuck Roast

Instructions

• 1

  Arrange your chuck roast on a large plate and generously sprinkle it with ground black pepper and salt. Leave it to marinate.
• 2

  Heat up a large Dutch oven on stove, with medium heat level. Pour in 2 to 3 tablespoons of extra virgin olive oil. Leave the oil to simmer.
• 3

  Meanwhile, peel the two whole onions, rinse and cut them in half.
• 4

  Now rinse six large carrots and remove their stems. Cut them into about 2-inch cubes and set aside on your cutting board.
• 5

  Once the olive oil on the Dutch oven is very hot, add in the onion halves and stir fry them until browned on both sides.
• 6

  Remove the browned onion halves from oil and place on a plate.
• 7

  Add the carrot slices to the same warm oil and toss them with a slotted spatula for about one to two minutes or until lightly browned. Remove the fried carrot slices and arrange on a plate.
• 8

  Place the marinated meat in the Dutch oven and seat it for 1 to 2 minutes on all sides or until it is nicely golden all over.  If needed, you can pour in some more olive oil at this stage as the vegetable slices and meat absorb oil.
• 9

  Place the meat in the pan and increase the heat level to medium-high range. Now sear it for about a minute on all sides until it is nice and brown all over.
• 10

  Use a flat spatula or tongs to remove the roast meat from oil and place on a plate.
• 11

  With the stove still on medium-high range, pour in one cup of red wine and use a flat spatula to scrap the bottom layer in order to get the entire amazing flavor up.
• 12

  Place the roast meat back into the Dutch oven and top it with 2 to 3 cups of beef stock.
• 13

  Add in the fried onion halves, carrot slices, 3 to 4 fresh rosemary and thyme sprigs.
• 14

  Set the Dutch oven’s lid at the top and place it on the preheat oven. Now roast it at 275 °F for the next four hours.
• 15

  Serve over plain rice and enjoy!