Red Wine Pot Roast

• 3-4 lb. chuck roast
• 1 tsp. salt
• 1 tsp. freshly ground black pepper
• 1 tsp. dried thyme
• 2 Tbsp. olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1/4 cup tomato paste
• 2 cups beef broth
• 2 cups red wine

Instructions

1. Preheat oven to 325°.
2. Season the chuck roast evenly with salt, pepper and thyme. Drizzle oil in a large Dutch oven over medium heat. Add roast and brown on all sides, about 3 to 4 minutes per side. Transfer roast to a plate.
3. Add onions and garlic to Dutch oven, still over medium heat. Stir frequently and cook about 1 minute. Stir in tomato paste and cook an additional minute. Stir in beef broth and red wine. Add roast back to Dutch oven, cover and cook in the oven about 3 to 4 hours, until fork-tender.