“Anniversary Roast” via jayjaysfavorites’ blog

"Anniversary Roast"~ from my daughter, guest blogger..

Kara’s Anniversary Roast


1. 3 1/2 pounds boneless beef chuck roast
2. 2 tablespoons all-purpose flour
3. 2 tablespoons olive oil
4. 1 cup water
5. 1 cup red wine (merlot)
6. 1 1/2 Tablespoon Herbs de Provence* can be purchased, or see below
7. 1 teaspoon salt
8. 1/4 teaspoon ground black pepper
9. 1 onion, sliced
10. 6 carrots, peeled and cut into 2-inch disks


1. Preheat an oven to 350 degrees F (175 degrees C).
2. Sprinkle the roast evenly with the flour and set aside. Heat the olive oil in an oven-proof Dutch oven with lid (or heavy pot, such as cast iron/ stainless steel) over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the Herbs de Provence, salt, and pepper. Arrange the onion slices on the roast.
3. Replace the cover and bake in the preheated oven for 3 hours. Add the carrots and continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer. Enjoy!!! Yum!

**Herbes de Provence~ if you don’t have this in your cupboard, here is a recipe for it.

* 3 tablespoons oregano leaves
* 3 tablespoons thyme leaves
* 1 teaspoon basil leaves
* 1 teaspoon sage leaf
* 3 tablespoons savory
* 2 tablespoons lavender flowers (if you have no access to these…I’d skip them)
* 1 teaspoon rosemary

Combine and mix well.
Store the mixture in small airtight jars in a dark cool location.

Hand me a beer and tell me what you think

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