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Awesome Red Wine Pot Roast

"I call this my 'well-known Seamus' pot roast due to the fact my tiny Siamese cat, Seamus, sat in the kitchen the whole time this pot roast turned into cooking. I've been making this recipe for forty+ years and I simply throw the components together; it's very forgiving. My son-in-regulation also says it is the high-quality factor he ever ate. When boys loaf around the oven, it can not be awful."

Ingredients :

three pounds boneless beef chuck roast
2 tablespoons all-purpose flour
2 tablespoons canola oil
half of cup water
half of cup purple wine
1 teaspoon dried basil
1/2 teaspoon dried marjoram
half teaspoon dried thyme
1 teaspoon salt
1/four teaspoon floor black pepper
1 onion, sliced
6 red potatoes, washed and halved
6 carrot, peeled and cut into 2-inch lengths
eight pearl onions, peeled and halved

Instructions :

Prep : 15M	Cook : 12M	Ready in : 4H30M

Preheat an oven to 350 levels F (one hundred seventy five tiers C).
Sprinkle the roast calmly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-excessive warmness. Brown the roast on all aspects, approximately 10 minutes overall; put off from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices at the roast.
Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in extra water if the roast seems dry. Continue baking covered until the roast pulls apart without difficulty with a fork, approximately 1 hour longer.

Notes :

Reynolds® Aluminum foil may be used to maintain meals wet, cook it frivolously, and make smooth-up simpler.

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