Plateada al Horno (Chilean Pot Roast)

Ingredients

• 3 lbs Beef Chuck Roast
• 2 large Carrots
• 2 large Potatoes
• 1 large Onion
• 4 cloves Garlic
• 4 cups Beef Broth
• 1 cup Red Wine
• 1 tsp Dried Thyme
• 1 tsp Dried Rosemary
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Preheat your oven to 325°F (160°C). Pat the 3 lbs Beef Chuck Roast dry with paper towels, then season it all over with the 1 tsp Salt and 0.5 tsp Black Pepper.
2. 2Heat the 2 tbsp Olive Oil in a large Dutch oven or oven-safe pot over medium-high heat until the oil shimmers. Carefully place the seasoned 3 lbs Beef Chuck Roast into the hot oil and sear for 3-4 minutes per side, until all sides are deeply browned. Remove the roast from the pot and set it aside on a plate.
3. 3Add the 1 large Onion, cut into 1-inch pieces, and the 4 cloves Garlic, smashed, to the same pot. Cook over medium-high heat, stirring occasionally, for 5-7 minutes, until the 1 large Onion is softened and lightly golden.
4. 4Add the 2 large Carrots, peeled and cut into 1-inch chunks, and the 2 large Potatoes, peeled and cut into 1-inch chunks, to the pot and cook for another 3-5 minutes, stirring occasionally. Pour in the 4 cups Beef Broth and the 1 cup Red Wine, then scrape the bottom of the pot with a wooden spoon to loosen any browned bits.
5. 5Increase the heat to high and bring the liquid to a gentle simmer. Carefully return the seared 3 lbs Beef Chuck Roast to the pot, nestling it among the vegetables, and sprinkle the 1 tsp Dried Thyme and 1 tsp Dried Rosemary over everything.
6. 6Cover the large Dutch oven tightly with its lid. Place the pot in the preheated 325°F (160°C) oven and bake for 3 hours, or until the beef is fork-tender and easily shreds, reaching an internal temperature of at least 195°F (90°C).
7. 7Once cooked, carefully remove the pot from the oven and let the roast rest in the pot, still covered, for 15 minutes; this allows the juices to redistribute for more tender and moist meat. Shred or slice the roast, then serve it with the cooked vegetables and the flavorful cooking liquid from the pot.

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