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| Prep Time | 15 minutes |
| Cook Time | 3 hours |
| Servings |
servings
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Ingredients
- 4 pounds boneless beef chuck roast grass fed recommended
- 3 teaspoons sea salt
- 2 teaspoons black pepper
- 2 tablespoons garlic-infused olive oil or regular olive oil and 2 cloves of garlic
- 1 cup dry red wine
- 2 cups homemade broth
- 1 teaspoon Italian seasoning
- 1 teaspoon parsley
Ingredients
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Instructions
- Preheat oven to 350 degrees F.
- Season beef with salt and pepper. Using a Dutch oven or similar pot with a lid, heat 2 tablespoons olive oil over medium high heat. Add the seasoned roast and brown for five minutes on each side.
- Remove the browned roast from the pan and set aside. In the same pot, add a cup of dry red wine and bring to a boil for one minute, then add the broth and seasonings.
- Add the roast back to the pot with burner still on and bring it all to a boil, then place the lid on your pot and place in the preheated oven.
- Roast for three hours, flipping after 1.5 hours. After three hours, remove the roast from the oven and let it sit with the lid on for 15 minutes.
Recipe Notes
Calories: 277
Fat: 14 g
Protein: 47 g
Carbs: 5 g
Calcium: 30 mg
Iron: 4 mg
Recipe adapted from http://sameatshernutrients.com/2014/05/29/easy-moist-and-tender-pot-roast-wcarrots/, retrieved 4/22/15.