1poundcarrots, peeled and chopped into 2-inch pieces
1small onion, sliced
3garlic cloves, minced
8ouncesmushrooms, quartered (about 2½ cups total)
1poundmini gold potatoes, halved
1cupred wine
3cupsbeef broth
2teaspoonsthyme
Instructions
Heat the olive oil in a Dutch oven over medium-high heat. Once hot, add the beef and sear it on all sides, about 2-3 minutes per side. Then remove and transfer the beef to a plate and set it aside.
Add the onions and garlic to the pot and sauté for 1 minute, just until slightly softened. Then add the carrots and potatoes and sauté for 3 to 4 four minutes.
Return the beef roast to the center of the pot with the vegetables around it. Pour the beef broth and red wine over the roast and vegetables. It should cover the meat about halfway up. Sprinkle in the thyme. Reduce the heat to a simmer, cover, and simmer for 3 hours for a 3-pound roast.
After 3 hours, remove the cover and add the mushrooms. Stir and allow the mushrooms to cook for 15 to 30 more minutes, just until the mushrooms are cooked. Serve immediately.
Notes
How much broth/liquid to use: Be sure to only add enough broth to cover the roast about halfway at the start of braising. If you cover the roast completely with liquid, the top part will not give you that crispy, roasty texture and flavor.