7lbschuck roast3/4 lb per person is a standard serving size
3large onions peeled and halved/quartered
5-8carrots cut in thirds
1Cupdry red wine
Coat the beef with salt and pepper generously. Feel free to leave on any strings that are holding the roast together.
Brown it on all sides at a high heat on the stove in a large dutch oven or large pot that can be put in the oven covered. Browning takes about 1 minute per side - make sure it is literally brown on all sides! You want a nice almost burnt looking texture. Don't be shy.
Remove from heat (place on a plate)
Add the onions and carrots to the pot and brown those too. Add more oil during this whole process if you need to. Browning the vegetables won't take long, remove from heat when done.
Reduce heat to medium
Pour in the wine and deglaze the pan while using a spatula to loosen the burnt parts that are stuck to the pan.
Add the meat back into the pan
Pour in the chicken bullion
Fill the rest with the distilled water until the roast is covered halfway in liquid.
Add back in the onions and carrots
Cover tightly and cook in the oven at 260 F for 4-6 hours depending on how much meat you have. I cooked mine for 6 hours which came to about an hour per pound.
When roast is done, temp should read at least 165 F internally.
Save all the juice and don't bother with a traditional gravy. This type of beef broth is exactly what you want to serve and have on the table. Pour it over the beef when serving. Goes great with mashed potatoes.
Best Pot Roast Recipe https://www.simpleitaliancooking.com/best-chuck-beef-pot-roast-recipe/