Dutch Oven Pot Roast

3lb boneless Chuck Roast

2 tablespoons of olive or avocado oil or tallow

1 yellow onion

2 cups beef bone broth

1/2 cup red wine

5 whole garlic cloves

Fresh thyme

Fresh rosemary 

Salt/pepper to taste for seasoning

Lawrys seasoning salt to taste

Lawrys garlic salt to taste

4 carrots cut to 2 inch chunks

1lb of yellow/purple baby potatoes cut

1.) Preheat oven to 325F

2.) Heat oil/tallow in large Dutch oven over medium/hugh heat. Generously season roast, then sear roast in Dutch oven on all sides (4mins approximately). Remove roast and set aside.

3.) Reduce heat to medium and add onions and sauce for 2-3 minutes.

4.) Add red wine and deglaze pan, scraping the yummy bits off bottom and simmering the wine for 1 minute.

5.) Add in the bone broth, garlic, rosemary, thyme, some salt and pepper. Put roast back in and cover and bake for 1.5hrs at 325F.

6.) At 1.5hrs add in potatoes and carrots. Bake with lid on again. For 1.5 hrs.

7.) Check and if additional tenderness is desired add additional 30 minutes or so. 

8.) Serve with delicious sourdough rolls