-
1
Drizzle 2 Tablespoons of olive oil over chuck roast and generously salt and pepper.
-
2
Preheat your oven to 275 degrees F.
-
3
Heat a large pot or Dutch oven over medium-high heat.
-
4
Then add 2 to 3 tablespoons of olive oil.
-
5
Cut two onions in quarters and cut 6 carrots into 2-inch slices (you can peel them, but you dont have to).
-
6
When the oil in the pot is very hot (but not smoking), add in the onions, browning them on one side and then the other.
-
7
Remove the onions to a plate.
-
8
Add the carrots into the same pot and toss them around a bit until slightly browned, about a minute or so.
-
9
Add a little more olive oil if necessary and add mushrooms and sliced garlic.
-
10
Stir everything until the mushrooms just begin to brown, then remove to a plate.
-
11
If needed, add a bit more olive oil to the pot.
-
12
Place the meat in the pot and sear it for about a minute on all sides until evenly browned.
-
13
Remove the roast to a plate.
-
14
With the burner still on high, add balsamic vinegar and beef broth to deglaze the pan, scraping the bottom with a whisk to get all the brown bits up.
-
15
Add tomato sauce and blueberries.
-
16
Bring to a boil and lower the heat to a simmer.
-
17
Allow the berries to cook for about 3 4 minutes until they plump, then using the back of your spoon mash some of the berries against the side of the pot.
-
18
Place the roast back into the pan, add in the onion, mushrooms and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
-
19
Put the lid on, then roast in a 275F oven for 3 hours (this time is for a 3-pound roast).
-
20
For a 4 to 5-pound roast, plan on 4 hours.
