You will need:
Preheat the oven to 350º.
Heat the oil in a large Dutch oven over medium-high heat. Sprinkle the roast with salt and pepper and add to the hot oil. Cook 5 minutes, turning to brown on all sides. Remove to a plate and add the onions. Sauté 8 minutes or until tender.
Return the roast to the pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf. Bring to a simmer. Cover and bake for 1 hour.
Add carrots and potatoes to the pan. Cover and bake 1-1/2 hours or until the vegetables are tender. Remove and discard the thyme sprigs and bay leaf. Shred meat with 2 forks. Serve roast with the vegetables and strained cooking liquid.
Yield: 8-10 servings
Pair with Keg Springs Winery Syrah
Pick Tennessee Products is presented by the Tennessee Department of Agriculture Market Development Division.
© 2013 State of Tennessee | State of Tennessee Web Policies