4-lb. chuck roast
2 Tbsp Alchemy Herbed Pepper
½ tsp Alchemy Himalayan Pink Salt
1 cup red wine
2 Tbsp tomato paste
2 medium yellow onions, diced into 1 in pieces
4 large potatoes, diced into 2 inch pieces
4 large carrots, washed and sliced into 1 in pieces
2 cups water
Preheat oven to 350 degrees.
Heat 2 Tbsp of olive oil in dutch oven. Generously season the roast with Alchemy Herbed Pepper and Himalayan Pink Salt. Sear all sides - 2-3 minutes per side. Remove from pan. Deglaze dutch oven with ½ cup wine. Add onions and tomato paste to the pot. Stir continuously until onion begins to soften. Add remaining wine. Stir. Return roast to pan. Add potatoes and carrots. Add 2 cups of water. Cover tightly and place in preheated oven; roast for 2 ½ to 3 hours. Meat will be fork-tender when done.