RLF Pot Roast

Ingredients

  • 1 teaspoon olive oil, butter or ghee

  • 1 (3-pound) boneless chuck roast, trimmed

  • 1 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 cups coarsely chopped RLF Onion

  • 1 cup dry red wine (or 1 cup broth, 1 tbsp vinegar)

  • 4 thyme sprigs (or 1 tsp thyme)

  • 3 garlic cloves, chopped (or 1 tsp garlic powder)

  • 1 (14-ounce) can beef broth

  • 1 bay leaf (or just leave that out, I don’t know what it does)

  • 1 bunch RLF Carrots, cut diagonally into 1-inch pieces

  • 1 bunch RLF Turnip cut into 2-inch pieces

Instructions

  1. Preheat oven to 350º.

  2. Heat oil/butter in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.

  3. Return browned roast to pan. Add the red wine, thyme, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.

  4. Add carrots and turnips to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. 

Rebecca Dickens