Pot Roast

With it getting colder out {or so I thought} I decided to thaw a roast.  Had I checked the weather, I would have discovered it was to be in the mid seventies all week.  Who would have thought this late in November...I would have grilled {happily} instead! MMMM burgers with a cheesy center and grilled asparagus, I can smell it now...BUT that's another blog and a different season, my friends! :) Without further ado, the recipe for my delicious roast! 

Ingredients

• 1  teaspoon  olive oil
• 1  boneless chuck roast
• 1  teaspoon kosher salt
• 1/4  teaspoon  freshly ground black pepper
• 2  cups  coarsely chopped onion
• 1  cup  dry red wine
• 4  thyme sprigs
• 3  garlic cloves, chopped
• 1 onion, sliced
• 1  bay leaf
• 1 bag of baby carrots
• 3 potatoes, quartered
• Fresh thyme leaves 

Preparation

Preheat oven to 350º.

Heat olive oil in a large Dutch oven over medium-high heat.  Make cutting into roast and stuff salt, pepper, and garlic into slots.  Add roast to pan; turning to brown on all sides.  Add onion, carrots, red wine, thyme sprigs, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 3 hours or until the roast is tender.

The last hour add the potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

Pictures to come later :) xoxoxo