Salt and Pepper
1-2 lb. chuck roast
1-2 T. olive oil
3 whole carrots, unpeeled, cut in 2 inch chunks
2 onions, peeled and cut in half
3 potatoes, cut in chunks
1 can of beef broth
3/4 c. dry red wine
3 sprigs of fresh rosemary
2-3 sprigs of fresh thyme
Heat oil in an oven proof dutch oven. Place the onion halves cut side down and allow to brown.
Add the carrot pieces and stir to cook for 2 minutes.
Remove the vegetables to a plate.
Season the meat generously on both sides with salt and pepper.
Add to the hot pan and brown on both sides. Remove to a plate.
Add a bit of the wine and broth to de-glaze the brown bits from the bottom of the pot.
Add the beef and vegetables back to the pot.
Add the remaining broth and wine. Add the vegetables, including the potatoes. Toss in the fresh herbs.
Cover and place in a 250 degree oven for 3-4 hours until meat is falling apart.
This is one of those 'go-to' feel good recipes. No other way to describe it but with the word COMFORT.