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In my family, my dad doesn't cook often, but when he does, he goes all out. His specialty has always been family-style, "complete" meals. Like, as a kid growing up, we'd have these huge Christmas breakfasts before we opened presents, and he wouldn't just make the same old eggs we'd have every morning and call it a day. He'd make Eggs Benedict, with homemade hollandaise sauce, bacon, a fruit spread, and fresh juice.
The other day when I was visiting for the weekend, he came home from the store and announced he was making a roast. Since I was there with my camera (#bloglife), I decided to snap some pics and share what he did. (Thanks, dad!)
1t olive oil
1 boneless chuck roast
1t sea salt
2 chopped sweet onions
1 cup dry red wine
4 sprigs dried rosemary
4 sprigs dried parsley
3 garlic cloves, chopped
14 oz beef broth
4 carrots, peeled and cut
5 Yukon potatoes, cut into about 2 inch pieces
Preheat the oven to 350f
Heat olive oil in a large Dutch oven over medium-high heat. Rub the chuck roast with sat and pepper. Put the roast in the pot and sear for five minutes, so that it's brown on all sides.
Remove the roast from the pan and add the onion. Saute until translucent.
Put the roast back in the pan, and add the wine, thyme, rosemary, garlic, broth, and bay leaf. Cook for about 5 - 10 minutes, and then put in the oven for 1 - 1.5 hours or until the roast is almost tender.
At that point, add the carrots and potatoes to the pot. Cover and bake for 1 hour or until you can pierce the veggies with a fork. Remove the thyme, rosemary and bay leaf. Shred the meat using two forks, and boom, you're ready to eat and enjoy!