-
1
Preheat oven to 350 degrees.
-
2
In a large Dutch oven, heat about 2 tablespoons olive oil.
-
3
Generously salt and pepper your roast on all sides, then dredge in flour to coat.
-
4
Brown the roast on each side for about 4 minutes; set aside.
-
5
In the same Dutch oven, add more olive oil (about 1 tablespoon).
-
6
Throw in the chopped veggies, but hold the garlic for now.
-
7
Cook until veggies are tender, about 5 minutes.
-
8
Add the minced garlic and cook for about 1 minute.
-
9
Pour in the red wine, stirring to pick up the browned roast leftovers.
-
10
Bring to a boil for about 1 minute.
-
11
Pour in the beef broth, bring to a boil.
-
12
When the liquid is boiling, turn off the heat and add the roast.
-
13
The roast will be about half-covered.
-
14
Take a few spoonfuls of the sauce and lightly dredge the roast.
-
15
Add in the rosemary and thyme.
-
16
Cover and roast at 350 degrees for 2 hours.
-
17
Reduce heat to 250 degrees, and roast for another 30 minutes.
-
18
Remove from the oven and let sit for 10 minutes, covered.
-
19
Remove the lid, slice thinly and cover with reduced wine sauce.
-
20
The veggies are to die for when cooked in the red wine and the roast is so tender!
-
21
I hope you all enjoy!
