Ingredients

• 3 pounds boneless beef chuck roast
• 2 tablespoons all-purpose flour
• 2 tablespoons canola oil
• 0.5 cups water
• 0.5 cups red wine
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoons dried marjoram
• 0.5 teaspoons dried thyme
• 0.25 teaspoons ground black pepper
• 1 onion , sliced
• 8 pearls onions , peeled and halved
• 6 reds potatoes , washed and halved
• 6 carrots , peeled and cut into 2-inch lengths

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Evenly sprinkle roast with flour; set aside. Heat canola oil in an oven-proof Dutch oven over medium-high heat. Add roast; brown on all sides, about 10 minutes total. Off heat, pour in water and wine; season with basil, salt, marjoram, thyme, and black pepper. Arrange onion slices on top roast.
3. 3 Bake in the preheated oven, covered, for 3 hours. Add pearl onions, potatoes, and carrots. Add additional water if roast looks dry. Continue baking, covered, until roast easily pulls apart with a fork, about 1 hour more.

Nutrition per serving