All of the cooking is done in a cast iron dutch oven.
Wet the meat and cover very generously with salt and pepper. When you think there is enough, add some more. Set beef aside.
Take 2 onions and cut them in half from root to tip. Peel the outer skins off and discard.
Clean (or peel) 6 to 8 carrots and cut to about 2 inch long segments.
Heat the dutch oven on the stove top, add a couple of Tbs of olive oil and brown the onions. When browned on both sides, remove the onions, set them aside and brown the carrots. Finally, remove the carrots and set them aside.
With the dutch oven nice and hot, add a little more oil and brown the roast on all sides. Then remove the roast and set it aside.
On to deglazing the pan. Keep the dutch oven on the stove, and the heat turned up. Add some red wine (4ozs) and beef broth (another 4 ozs) and scrape the browned residue from bottom of the pan.
Turn off the heat and return the roast to the dutch oven and add enough liquid (water, broth, wine or any combination that makes you happy) to cover the meat about ½ way. Add the browned onions and carrots back into the pot and cover.
Place on rack in the middle of the oven and bake at 250-275° for 3-4 hours. Lower heat for longer seems to produce a more tender roast.
Optional: Add herbs such as rosemary and/or thyme to the liquid before cooking.
| Cook Time: | 3-4 Hrs |
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| Method: | Dutch Oven |
| Serves: | Many |
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| Rating: | Very Good |
| Source: | The Pioneer Woman |
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| Date: | Nov, 2015 |