Garlic Herb Braised Chuck Roast

Ingredients

• 3–4 lb Oak & Barrel Meats chuck roast

• 2 tbsp olive oil

• 1 tbsp salt

• 1 tsp black pepper

• 1 large onion, sliced

• 4 cloves garlic, minced

• 3 carrots, cut into chunks

• 2 cups beef broth

• 1 cup red wine (or additional broth)

• 2 sprigs fresh rosemary (or 1 tsp dried)

• 3 sprigs thyme (or 1 tsp dried)

• 2 bay leaves

Instructions

1. Preheat oven to 325°F.

2. Season the chuck roast on all sides with salt and pepper.

3. Sear: In a large Dutch oven, heat olive oil over medium-high heat. Brown roast on all sides (about 4–5 minutes per side). Remove and set aside.

4. Sauté: Add onions, garlic, and carrots to the pot; cook 3–4 minutes until fragrant.

5. Deglaze: Pour in red wine, scraping up any browned bits from the bottom.

6. Add broth and herbs; return roast to the pot, making sure liquid comes about halfway up the meat.

7. Cover and bake for 3–3½ hours, until the roast is fork-tender.

8. Rest & Serve: Remove from the oven, discard bay leaves, and let rest 10 minutes before shredding or slicing.

Serving Ideas

• Serve over mashed potatoes, buttered noodles, or roasted root vegetables.

• Shred leftovers for sandwiches or tacos.