This pot roast only takes a few minutes to prep and then it cooks low and slow. Try it for a delicious meal as the weather gets cold. Serves 5.


1 (4-5 lbs) chuck roast
2 Tbsp olive oil
2 white onions
6 carrots
JF Universal Salt
Fresh cracked black pepper
1 cup red wine (sub beef stock)
3 cups beef stock
3 sprigs fresh thyme
3 sprigs fresh rosemary


Preheat your oven to 275º. Cut the 2 white onions into halves. In a large pot, brown the onion halves in some olive oil. Take the onions out and set them to the side. In the same pot add the carrots and sauté them. Take the carrots out and set them to the side.

Using JF Universal Salt and fresh cracked black pepper, generously season the entire chuck roast. In the same pot from earlier, brown all sides of your seasoned chuck roast. Now deglaze your pot by adding 1 cup of red wine. Once deglazed, carefully add the chuck roast back into the pot and add 3 cups of beef stock.


Add the onions and carrots back into the pot. Add the sprigs of fresh thyme and rosemary. Cook the roast at 275º for 4 hours. Once done cooking the meat should fall apart at even the gentlest touch. Reduce the liquid into a gravy if you please.
Serve over rice or with My Mom's Twice Baked Potatoes.

Recipe adapted from The Pioneer Woman.