Ingredients
Scale
- 3 lb. chuck roast
- 1 tsp. salt
- Ground pepper, to taste
- 2 Tbsp. vegetable oil
- 4–5 fresh thyme sprigs
- 1 lb. baby carrots
- 1 lb. pearl onions, peeled (see recipe notes)
- 1 cup beef stock
- 1/4 cup red cooking wine (or dry red wine)
- 2 Tbsp. Worcestershire sauce
- 2 cups of Randall Great Northern Beans, drained and rinsed
- 2–3 Tbsp. fresh parsley leaves for garnish, chopped
Instructions
- Preheat oven to 325F. Season the chuck roast with salt and pepper on all sides.
- In a Dutch oven or a stove-top and oven-safe casserole pan, heat the vegetable oil over medium-high heat. Brown the seasoned chuck roast on all sides for about 2-3 minutes per side. Use tongs and a spatula to help flip the chuck roast carefully. Remove the chuck roast and set aside.
- Add the baby carrots and peeled pearl onions to the Dutch oven and sauté for 1 minute over medium heat. Remove and set aside.
- Add the beef stock, cooking wine, and Worcestershire sauce to the Dutch oven to deglaze the pan and dissolve all the browned bits into the cooking liquid. You do not need to heat the liquid through.
- Carefully add the chuck roast to the cooking liquid in the Dutch oven. Place a few sprigs of thyme in the liquid and on top of the chuck roast. Cover and bake at 325F for 2 hours.
- Carefully remove the Dutch oven from the oven. Place the baby carrots, pearl onions, and Great Northern beans into the liquid around the chuck roast. Cover and bake for 1 hour, or until the carrots are cooked through and the chuck roast is tender when sliced.
- Allow to cool, slice, garnish with parsley, and serve with your favorite side dish, such as mashed potatoes.
- NOTE: For a slow cooker, brown the meat in a skillet and saute the carrots/pearl onions in a separate pan. Then transfer the liquid ingredients to a slow cooker, add the meat, and cook on low for 4 hours. Then add the carrots, onions, and beans and cook on low for another 2-4 hours, until the meat is tender. Check carrots to ensure they do not over or undercook.