SLOW ROASTED RED WINE INFUSED BEEF ROAST

Ingredients

3 to 5 pound Chuck Roast

Salt and Black pepper

2 to 3 sprigs rosemary

2 to 3 sprigs of thyme

2 tablespoons of crushed garlic

3 tablespoons of oil

2 tablespoons of butter

2 large onions, quartered

4-5 large carrots, cut into 2 inch chunks

2 cups red wine

2 cups beef broth

Directions

1. Sprinkle chuck roast generously with salt and pepper. Rough chop leaves from 1 large sprig of rosemary and a few sprigs thyme and form a paste with crushed garlic. Rub this mixture all over beef. At this point the roast can be left to marinate overnight in the refrigerator.
2. Preheat oven to 300 degrees F.
3. Heat oil in a large pot. Add the onions, saute until slightly browned and remove to a plate. Toss carrots in the same pot: saute for about a minute and add carrots to the plate with the onions.
4. Add butter to pot add some more oil of necessary, place meat in the pot and sear on all sides. Remove the roast to a plate and set aside.
5. Add a bit of red wine to the pot to deglaze, scraping the bottom removing all the bits, place the roast back in the pot and add the remaining wine and beef stock, and then add the onions, carrots and remaining rosemary and thyme sprigs.
6. Cover with lid and roast in oven for 3 to 4 hours. When the roast is done it should be fork tender.
7. Let rest for 5 – 10 minutes. Remove from liquid, place on serving platter with the onions and carrots. Slice and serve.