Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

I found a version of this recipe on the web somewhere years ago. My husband wanted a roast with a brown sauce, not the normal tomato base. When I recently made this he loved it. I made some adjustments to it to suite my husbands picky…err… I mean discerning taste. This recipe is more like a base because there is so much you could do to make this your own. I bet this would be great in the crockpot as well!

Ingredients Nutrition


  1. Heat olive oil in a large cast iron dutch oven, over medium heat.
  2. Sauté onion until golden.
  3. Thoroughly dredge the beef in flour, covering all surfaces.
  4. Add to the pan and brown on all sides.
  5. Add the carrots, beef broth, wine, thyme, black pepper, and salt.
  6. Reduce heat, cover and simmer until meat is falling apart tender, turning the meat occasionally (it took me about five hours).
  7. When meat is falling apart tender, remove it from the broth along with the thyme sprigs and veggies.
  8. Add cornstarch to water, stir until dissolved and add to broth stirring until thickened.
  9. Remove from heat.
  10. Enjoy.
Most Helpful

3 5

While they ate what was on their plates, no one asked for seconds and no one has touched the leftovers. A lot of work for a dish that my family just felt was okay.

5 5

very good, hubby really liked it. he loves roasts but i can never find one that doesn't have tomatoes in it. this was really good and the gravy was good too. i used a pinot grigio from a local winery, hubby drank all the riesling, and was very tasty. i liked the mildness of the white as opposed to a red. thanks!

5 5

This was a great recipe. I used all of the ingredients except carrots and cut the wine in half. (My husband doesn't care for the taste.) After 4 and a half hours, the roast was falling apart tender. My kids even came back for seconds. They never do that! Thank you Molidol for a fantastic roast. Picture are coming.