- Preheat the oven to 350 degrees. Pat the outside of the chuck roast dry with a paper towel then season with salt and pepper. Heat the olive oil in a large dutch oven style pan and once the pan is hot, place the chuck roast in the pan to get a nice, dark sear on all sides. Once all sides have been seared, remove the roast and set it aside.
- In the same pan, reduce the heat to medium low and add your diced onions to the pan with a touch more of olive oil. Once the onions begin to become translucent, add the wine to the pan and bring to simmer for approximately 3 minutes. Add the broth to the pan and continue to simmer for another minute or two, making sure to scrape the (delicious) brown bits off of the bottom of the pan and into the liquid. Add the bay leaves, thyme sprigs, and garlic to the pan.
- Add the roast to the pan, cover and put it in the oven at 350 degrees for an hour and a half. Peel and chop the potatoes into 2-inch chunks and peel and chop the carrots into 1-inch chunks and set aside.
- After the hour and a half in the oven, pull the pan out of the oven and add the carrots and potatoes, making sure to coat them with the liquid (the liquid doesn’t have to cover them completely). Cover and return to the oven for an additional hour.
- Remove from oven and let sit for approximately 15 minutes. Remove bay leaves and thyme sprigs. Shred the roast with a fork and serve.
From 1855 Creator Sarah Faherty