Ingredients
3lbschuck roast,boneless
2tbspolive oil
salt and freshly ground black pepper
1large yellow onion,coarsely chopped
3clovesgarlic,minced
14.5ozbeef broth,1 can
¾cupdry red wine,optional
2sprigsfresh thyme
2sprigsfresh rosemary
1bay leaf
2lbsYukon gold potatoes,cleaned then diced into 1½ inch pieces
6medium carrots,peeled and chopped into 1½ -inch pieces)
Preparation
Preheat oven to 275 degrees F. Heat olive oil in a large dutch oven over medium-high heat.
Season roast all over with salt and pepper, then add to the pot. Brown for about 2 minutes per side.
Transfer roast to a cutting board (or plate), add onions to the pan, then saute for about 4 to 5 minutes until they begin to brown, adding in garlic during the last minute.
Return roast to pan, pour beef broth and optional red wine over roast. Add thyme, rosemary, and bay leaf to the broth.
Bring to a simmer, then cover the pot with a lid and transfer to the oven and cook for 2 hours.
Remove from oven, add carrots and potatoes to the pot, and season with salt and pepper. Cover pot and return to oven and cook for 1 to 1½ hours longer until roast and veggies are tender.
Remove roast and shred or cut into large pieces, while removing fat, then return to pot. Remove bay leaf and herb sprigs. Serve warm.
