Holiday Red Wine Roast

During the busy holiday season I’m all about making easy (+ delicious) meals that the whole family loves! And an added bonus if you can make a large batch to reheat for leftovers 🙌🏻 #winwin My Holiday Red Wine Roast was a huge hit around here, I just pulled apart the meat and then put a big scoop on top of some of my Gouda Cheese Grits. If you are looking for a perfect dutch oven, click HERE as I love my Straub.

Recipe:
4-5 lb boneless chuck roast
1 onion, diced
5 large carrots, peeled and diced
4 garlic cloves, minced
2 sprigs of rosemary
1 tsp salt (divided)
1 tsp pepper (divided)
1 tsp garlic powder
2 tbsp extra virgin olive oil
4oz diced pancetta (can substitute 5 slices diced bacon)
1 c red wine
1 c water

1) in a large oven safe pot add 1 tbsp EVOO and the pancetta, cook until it’s browned
2) add the carrots, onions, garlic and 1/2 tsp of salt and pepper
3) cook until onions are translucent
4) season meat with the rest of the EVOO, salt, pepper and garlic powder then add it to the pot
5) add the rosemary sprigs, wine and water
6) cook in oven at 300 degrees for 4 hours until meat is easily pulled apart with a fork (check on the meat every now and then and add water to pot if needed)