A classic slow-roasted beef pot roast recipe, with red wine, thyme, carrots and onions. Comfort food that is perfect for cold weather!
Preheat the oven to 275 degrees F. Heat oil in a large Dutch oven over medium-high heat.
Cut the onions in half, and add them to the Dutch oven. Cook on all sides until well browned. Remove the onions to a plate.
Add the carrots, and cook until browned too. Remove the carrots to a plate.
Season the beef on all sides with salt and pepper, then sear on all sides until it is brown all over. Remove the meat to a plate while you deglaze.
Add the wine to the Dutch oven and deglaze, scraping to get all the brown stuff off the bottom.
Put the beef back into the Dutch oven and add the beef stock. Stir in the onion, carrots, rosemary and thyme.
Put the lid on, then cook in the oven for 4 hours. Remove the roast from the oven break up the meat with a fork, and serve over mashed potatoes.