3 lb. beef chuck roast
1 tbsp. olive oil
2 tsp. salt (or to taste)
1 1/2 tsp. granulated onion
1 1/2 tsp. granulated garlic
1/4 tsp. pepper
1 1/2 tsp. chopped fresh thyme leaves
1/2 lb. shallots
3 cups beef broth
1 cup Pinot Noir (red wine)
2 tbsp. all-purpose flour
3 tbsp. water
3 tbsp. butter

Preheat the oven to 275°F.

Trim the roast of excess fat. Add 1 tablespoon olive oil to a large pot or roasting pan and heat over medium-high heat. Place roast in a large pot and sear on all sides. This will take about one minute per side. Then remove the roast and set aside. Then, sprinkle salt, onion powder, garlic powder, pepper, and thyme onto the roast. Make sure you cover all sides with seasonings.

Cut shallots in half and remove skins. Next, add shallots to the pot and cook until browned. Remove shallots and set aside.

Add some red wine to the juices from the onions and the seared meat. Continue to cook on high heat while removing any browned bits. Once the pot is deglazed remove all of the juices into a saucepot.

Place shallots and roast into roasting pan and place in the preheated 275°F oven. Roast for one hour per pound of roast. So, a three-pound roast will cook for three hours. The goal is for a tender roast that is just falling apart.

Meanwhile, in the saucepot, stir together beef broth and 1 cup Pinot Noir. Bring to a rolling boil and hold at a boil for 6-8 minutes or until liquid is reduced to 2 cups.

After the roast is cooked, place on a serving platter and cover with aluminum foil to help keep it warm. Arrange shallots around the roast.

Add wine mixture to the pan, and place over medium heat, stirring to release the browned bits from the bottom of the pan.

In a small bowl, whisk together flour and water until smooth, then stir into the sauce in the roasting pan. Cook over medium heat, stirring constantly until slightly thickened. Add butter, stirring just until melted. Add salt and pepper to taste.

Pour the sauce over the roast and shallots and serve.

Submitted by: winosity