4 1/2 lb Beef Chuck Shoulder Roast
4-5 tsp TAK Seasoning (see notes below) or use your favorite beef seasoning — enough to cover roast
4 tbsp All-Purpose Flour separated
¼ c Canola Oil
1 Yellow Onion quartered and thinly sliced
6 Carrots peeled and sliced on a ½” bias
2 Cloves of Garlic minced
1 c Dry and Bold Red Wine such as Malbec or Cabernet Sauvignon
2 c Unsalted Beef Broth
1 tsp Kosher Salt
½ tsp Black Pepper
2 Fresh Rosemary Sprigs
3 Fresh Thyme Sprigs
Preheat oven to 325° Heat canola oil in a Dutch oven over medium-high heat. Pat roast dry with a paper towel and sprinkle generously with TAK Seasoning evenly on each side and rub to adhere. Coat the roast with 2 tbsp of flour.
Place roast in Dutch oven and sear 4-6 minutes on each side. Once the entire roast has developed a golden-brown crust, remove it from the heat and set aside on a large plate.
Add the onion and carrots to the Dutch oven and sauté briefly to evenly coat with oil. Reduce the heat to medium, cover and allow to cook 5 minutes, or just until barely softened. Add the garlic and sauté uncovered for an additional minute or so.
Sprinkle over 2 tbsp of flour and stir until the flour takes on a yellow tinge and the vegetables are evenly coated. Slowly whisk in the red wine, followed by the beef broth, followed by the beef broth, salt and pepper. Bring to a boil over medium-high heat.
Add roast back to the Dutch oven, along with rosemary and thyme. Cover, transfer to the oven and bake for 1 ½ hours. Turn roast, return to the oven and bake for an additional 1 ½ hours. Remove from the oven, allow to cool, serve and enjoy.