Herb-Infused Slow Roast with Root Vegetables

Recipe: Herb-Infused Slow Roast with Root Vegetables

Ingredients:

• 1 (3 lb) boneless chuck roast or beef shoulder, trimmed of excess fat
• 2 tablespoons of olive oil
• Salt and freshly ground black pepper
• 1 big yellow onion, roughly chopped
• 3 minced cloves of garlic
• 1 can of beef broth (14.5 oz)
• 3/4 cup of dry red wine, if desired
• 2 fresh thyme sprigs
• 2 fresh sprigs of rosemary
• 1 bay leaf
• 2 pounds of Yukon Gold potatoes, washed and cut into pieces 1 1/2 inches long
• 6 medium-sized carrots, peeled and cut into pieces that are 1 1/2 inches long

Instructions:

1. Preheat the oven to 275 degrees Fahrenheit (135 degrees Celsius).
2. Warm the olive oil in a large Dutch oven over medium-high heat.
3. Season the chuck roast with salt and freshly ground black pepper on all sides.
4. Place the roast in the pan and cook each side for two minutes. Once seared, move the roast to a cutting board (or plate).
5. Add the chopped onions to the pan and cook for 4-5 minutes, until they start to brown. In the last minute of cooking, add the minced garlic.
6. Return the roast to the pan and cover it with beef broth or red wine, if desired. Add the bay leaf, thyme sprigs, and rosemary sprigs to the pot.
7. Bring the mixture to a boil, then cover the Dutch oven with a lid and transfer it to the preheated oven. Allow the roast to cook for two hours.
8. After removing the pot from the oven, season it with additional salt and pepper to taste. Add the prepared Yukon Gold potatoes and carrots to the pot.
9. Cover the Dutch oven again and return it to the oven. Bake for another hour to an hour and a half, allowing the roast and vegetables to soften and meld flavors.
10. Remove the roast from the pot and cut it into large pieces. Return the meat to the pot.
11. Take out the herb sprigs and bay leaf from the pot.
12. Serve the herb-infused slow roast with the tender root vegetables for a comforting and flavorful meal.

Enjoy the succulent flavors and aromatic herbs of this delicious slow-cooked dish!

Note: Feel free to adjust cooking times based on your oven and desired level of tenderness for the roast and vegetables.