Sunday, September 17, 2006

Fantastic Potroast!

I can't beleive how well this turned out.

3 lb chuck roast
2 onions sliced
1.5 c chicken broth (about one 14oz can)
1.5 c red wine (I used my favorite merlot)
1 Tbls flour
2 Tbls dried thyme
1 tsp oil
salt and pepper to taste

Preheat oven to 350

Salt and pepper the chuck well on both sides. Heat oil in a dutch oven or other oven-proof pot 'til it is almost smoking. Sear chuck on both sides for 5 minutes, set aside. Add onions and thyme to the pot until onions just begin to soften. Add four and stir well for another minute or so. Add wine and chicken broth and then chuck. Cover and bring back to a simmer. Put pot in oven and cook for 3 hours or until meat starts to fall apart. Let the meat rest for 20-30 minutes before serving. Season to taste.

We ate it tonight over egg noodles but I can't wait to try the leftovers over some medium grain brown rice. Everything is an estimate, I'm one of those cooks who rarely uses measuring spoons so your milliage may vary.