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

Preheat oven to 325°.

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.

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.