1 teaspoon olive oil
1 (3-pound) boneless chuck roast, trimmed
2 teaspoon Divine Seasonings Dry Rub
1/4 teaspoon Sal de Pueblo Mexican Salt
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped onion
1 cup dry red wine
3 garlic cloves, chopped
1 (14-ounce) beef broth of your choice
4 large carrots, peeled and cut diagonally into 1-inch pieces
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
How to Make It
Preheat oven to 350º.
Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with Divine Seasonings Dry Rub, Salt and Black Pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion and garlic to pan; sauté 8 minutes or until tender. Deglaze with red wine.
Return browned roast to pan. Add the beef broth to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid.
This delicious recipe was sent in by Lucia Manzella using "Divine Seasoning Dry Rub"