One Pot Red Wine Braised Beef Roast With Carrots, Onions, And Garlic

2-3 lb Beef Chuck Roast
1 cup flour, for dredging
1 16oz bag baby carrots
3 garlic cloves, chopped
1 large red onion, sliced thin
3-4 cups beef broth
1 cup red wine (shiraz or cabernet)
2 Tablespoons worcestershire sauce
1 teaspoon dried thyme
1 teaspoon sage

  1. Preheat oven to 275 degrees.
  2. Dry roast with paper towels. Liberally season with salt and pepper.
  3. Place flour on plate. Dredge seasoned roast on all four sides through the flour. Set aside.
  4. etc
  5. etc

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