Full time 2 1/2 hours
Serves 4-6
The needs-
3 lb. trimmed roast
2 large potatoes, diced large
1 onion, diced large
1/2 bunch celery, diced long
1/2 bunch carrots, diced long
2 cups chicken stock
3/4 cup red wine, I use Cabernet
2 tbsp butter
1 tbsp olive oil
1 tsp salt
1 tsp ground black pepper
1 tsp dried rosemary
1/2 tsp garlic powder
The know-
Preheat oven to 325'.
In a dutch oven heat olive oil over medium-high heat.
Once oil is heated add in onions and butter.
Cook 5-8 minutes or until tender and soft.
Push onions to the outside of the pot and add in roast.
Sear meat for 2-3 minutes.
Turn meat over to evenly season on each side, searing for 2-3 minutes on each side.
Once evenly seared add wine into the dutch oven. And season roast with salt, pepper, rosemary, and garlic.
Allow wine to cook off for 5-8 minutes or until it turns a nice deep crimson color.
Add stock into the pot and bring stock to a boil.
Once stock is boiling add in potatoes, celery, and carrots.
Cover with lid and carefully move into oven.
Cook in oven for 30 minutes.
Lower oven to 300 and continue cooking 1 to 1 1/2 hours or until roast hits 150' on a meat thermometer.
Carefully remove from oven and move meat to a cutting board. Allow to rest for 5 minutes before slicing.
While this rests move vegetables into a serving bowl. Reserve liquid for a great pan gravy.
Slice, serve, and cheers!
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