Posted:
#1
The key is the dutch oven. Want something heavy to retain heat and moisture.
S&P on a chuck roast (typically around 4 pounds). No need to sear first, screw that, just throw in dutch oven with beef broth and maybe a little bit of red wine. Lots of pepper, cut a whole head of garlic in half (sideways) and throw it in there. Two sprigs of whole thyme. The books say 350 degrees for 4 hours but I do 320 for 5-6 hours. Add taters, carrots, and onions last 45 minutes if you like them.
Bring the broth/wine right up to the top of the meat but don't submerge it totally. Flip it over half way through.
Provides a "thin" and clear broth without all that liptons crap that most people use.
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