Servings: 6 | Preparation time: 20 minutes | Cooking time: 3h
Ingredients
- 1.5–2 kg (3–4 lb) beef chuck roast
- 2 tbsp vegetable oil
- 4 sprigs fresh thyme (or 1 tsp dried thyme)
- 3 carrots, cut into chunks
- 3 potatoes, cut into chunks
- 1 large onion, quartered
- 2 tbsp Mekong premium soy sauce
- 2 tbsp tomato paste
- 1 tbsp Cool Runnings all natural all purpose seasoning
- 1 tsp Cool Runnings garlic powder
- 1 tsp Cool Runnings onion powder
- 1 tsp Cool Runnings paprika
- 1 ½ cups beef broth
- 1 cup red wine (or use more broth instead)
Directions
1. Preheat oven to 325°F (160°C).
2. Pat the beef dry, then season with all natural all purpose seasoning, black pepper, garlic powder, onion powder and paprika.
3. Heat oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side. Remove and set aside.
4. In the same pot, add the onion and cook for 2–3 minutes. Stir in tomato paste and Cool Runnings Soy Sauce, scraping up the browned bits.
5. Pour in the red wine and beef broth, bring to a simmer, and return the roast to the pot.
6. Add the carrots, potatoes, and thyme around the roast. Cover with a lid.
7. Transfer to the oven and cook for about 3 hours, or until the beef is tender and pulls apart easily.
8. Remove the roast and vegetables. Simmer the liquid on the stovetop for 5–10 minutes until slightly thickened. Spoon the sauce over the meat and vegetables when serving.