I call this awesome red wine pot roast recipe my “famous Seamus” pot roast because my tiny Siamese cat, Seamus, sat in the kitchen the entire time this was cooking. I’ve been making this recipe for 40+ years, and I just throw the ingredients together; it’s very forgiving. My son-in-law also says it’s the best thing he ever ate. When boys hang around the kitchen, it can’t be bad.
Preparation Details
Prep Time: 15 mins
Cook Time: 4 hrs 15 mins
Total Time: 4 hrs 30 mins
Servings: 12
Ingredients
- 3 pounds boneless beef chuck roast
- 2 tablespoons all-purpose flour
- 2 tablespoons canola oil
- ½ cup water
- ½ cup red wine
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon dried marjoram
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 1 onion, sliced
- 8 pearl onions, peeled and halved
- 6 red potatoes, washed and halved
- 6 carrots, peeled and cut into 2-inch lengths
Steps
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
