• 2 1/2 –3 lb chuck roast
  • 8 slices thick cut bacon chopped
  • 2 tablespoons flour
  • Salt & pepper
  • 1 large sweet onion diced
  • 2 large carrots peeled and cut in chunks
  • 4 clove garlic crushed
  • 3 cups red wine
  • 2 cups low sodium beef broth
  • 1 1/2 tablespoons tomato paste
  • 2 bay leaves
  • 1 tablespoon fresh thyme (plus more for garnish)
  • 2 – 3 tablespoons butter
  • 8 ounces small white button or cremini mushrooms
  • 1 lb baby potatoes


  1. In dutch oven or deep oven proof skillet cook bacon until crispy. Remove to plate covered with paper towel using slotted spoon.
  2. Dredge chuck roast in one tablespoon flour, generously salt and pepper both sides.  Brown both sides of the roast in the bacon grease. Remove to plate.
  3. Add onions and carrots to the remaining bacon grease and cook until the onions are lightly softened. Reduce heat to medium low and add garlic and 1 tablespoon flour. Cook for 2 minutes; stirring constantly. Stir in wine loosening the brown bits from the bottom of the pan. Stir in beef broth, tomato paste, bay leaves, and thyme. Return chuck roast and bacon to pan, cover and place in center of oven.  Cook at 350 degrees for 3 – 3 1/2 hours or until chuck roast is very tender.
  4. In large skillet melt butter over medium high heat. Add mushrooms and cook until golden brown; turning a couple of times. Remove to plate. If necessary add 1 tablespoon of butter. Add baby potatoes and cook until golden brown; turning a couple of times. Add mushrooms and potatoes to dutch oven cover and cook for additional 15 minutes or until potatoes are tender.
  5. Take pot out of oven and remove lid. Allow to cool for 10 minutes and carefully remove the chuck roast. Trim any excess fat and or cartilage from the roast. Put the meat back into the pot and stir to warm. Garnish with fresh thyme. If desired serve over mashed potatoes, rice or egg noodles.


If you don’t have a dutch oven you can use a deep oven skillet and cover with aluminum foil.

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