- One chuck roast; boneless, two pounds
- A quarter cup of red wine
- A quarter cup of beef broth, low sodium
- Two tablespoons of olive oil
- Two teaspoons of kosher salt
- One teaspoon of black pepper
- Two minced garlic
- One shallot, sliced
- Three cups of carrots, cut into one-inch slices
- Three cups of cubed Yukon potatoes
- Three cups of broccoli florets
- One large onion, chopped into bite sizes
- Program the oven to 350F and while waiting, wash the chuck roast and dry it with paper towels. Then, place it in a baking dish and season liberally with black pepper and kosher salt.
- Place a large iron skillet over medium-high heat and add the oil. When it grows hot, sear the roast for six to eight minutes or until each side develops a golden-brown crust.
- Transfer the meat to the baking pan and sauté the garlic and shallots in the oil for one minute. Allow the shallots to become translucent before stopping, then pour the wine and broth into the pan. Cook the mixture for four minutes, then pour it on the roast in the baking pan and stick a meat thermometer in its thickest part.
- Transfer the roast to the oven and cook for two hours, basting frequently with the pan juices. At 30 to 40 minutes before the cooking is done, add the broccoli, potatoes, and carrots to the pan. The meat is done when the thermometer reads 145F.
- Remove the pot roast from the oven, set it on a carving plate, and let it rest for about 10 minutes before slicing. Then, serve with the pot vegetables, spooned with the pan juice.