Ingredients
1tbspolive oil
4lbschuck roast,or rump roast
1large onion,chopped, or 2 small onions
4carrots,cut into 2-inch pieces
2stalkscelery,cut into 1½-inch pieces
1lbbaby potatoes
1cupred wine
2cupsbeef broth,or as needed
4clovesgarlic,coarsely chopped
½tsprosemary
½tspthyme
1bay leaf
Preparation
Preheat oven to 300 degrees F.
Season roast with salt and pepper.
In a large dutch oven, heat olive oil over medium-high heat. Sear the roast on each side for about 4 minutes per side until browned, adding more oil if needed.
Arrange onions around the roast. Combine wine, broth, rosemary, garlic, and thyme. Pour over the roast. Add bay leaf.
Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and bake 2 hours.
Add potatoes, carrots, and celery, and bake an additional 2 hours or until the roast and potatoes are fork-tender.
Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces.
Serve with juices and enjoy.
