- 3 – 4 pounds boneless chuck roast
- 2 Tbsp canola oil (olive oil burns too easily, so I definitely do not recommend olive oil)
- Mrs. Dash Garlic and Herb blend
- Nature’s Seasons
- 1 large onion, chopped
- 8 large cloves of garlic, peeled, smashed, and chopped (THIS IS WHAT MAKES THIS OUTSTANDING!)
- 1/2 cup red wine (I use a Meritage blend)
- 3 large carrots, peeled and cut up the way you prefer
- 3 large Idaho russet potatoes, peeled and cut into 2” cubes
- In a large heavy pot (needs a lid with this), heat the oil.
- Sprinkle and rub the seasonings all over the roast on both sides.
- I just eyeball this, but if you do it right, you will not need more salt upon serving . . . my family watches the salt intake and that’s why we use a lot of salt replacement herbs and spices.
- Now sear the roast (brown it) on the stove, on both sides, on medium to high heat . . . I brown for at least 3 minutes on each side.
- Do not move the roast around while it is searing or it won’t brown up nicely.
- Once it is nice and browned such as below, then turn it over and sear the other side of the roast.
- Add the wine and cover the pan with a lid.
- Bring this to a simmering heat (you’ll hear a soft bubbling sound) and adjust the heat lower to the lowest heat possible so the cooking will stay at a low simmer while covered. The web-site states that you can also bake this in a 225 degree oven in an oven proof pan.
- Cook for 3 1/2 hours.
- Your house will smell DIVINE!
- Set out the remaining ingredients.
- Cut up the carrots and potatoes (don’t cut the potatoes up until right before setting them in the pot, or they will discolor).
- After the 3 1/2 hours of the roast simmering, add the vegetables and cook on low for another 45 minutes or until the potatoes pierce easily with a fork.
- At this point, I also sprinkle on more spices so that the vegetable flavors are enhanced.