Pot Roast With Fresh Herbs
Cover your chuck in salt and pepper, then rub mustard on one side. with sliced garlic pressed in throughout the chuck roast.
Chop carrots in about 1-2 inch chunks, cut the potatoes and onions into fourths.
In your dutch oven, heat about 2 tbsp olive oil, and brown the onions. Remove the onions after 2 minutes, then begin to sear the chuck; 2 minutes each side.
Remove the chuck, and pour in the red wine and beef broth, scraping up any of that good stuff browning the chuck roast left behind.
Add the chuck back in along with the carrots, potatoes, thyme and rosemary. Let this simmer on low for about 6 hours.
When the roast is ready, take about 2 cups of the juice left over, and mix in 2 tbsp of cornstarch slurry to thicken it up. Pour over the pot roast and enjoy!
If you’re not sure how to make cornstarch slurry,
check out this article