Dutch Oven Beef Chuck Roast

This recipe is so good that I feel bad for people who aren’t eating this for dinner!

3 lbs beef chuck roast
2 tbsp olive oil
2 tsp cinnamon
2 tsp McCormick hickory smoked salt
tsp smoked paprika
tsp cayenne pepper
tsp freshly ground black peppercorns
1/4 cup red wine OR red wine vinegar

Preheat oven to 350. Rub meat with oil on both sides. Mix dry ingredients and rub generously on beef. Place in Dutch oven. Drizzle with wine or vinegar. Cook 2-3 hours or until to 160. I served it with boiled sweet potato and steamed broccoli. I also tried this a second time steering the outside before cooking and it shortens the cooking time. It was perfect at about two hours and it was dry by three hours. I should have known…

As a bonus you can make an amazing beef broth with the drippings:

1 cup water
1 diced tomato
1/4 cup red wine OR 2 tbsp red wine vinegar
4 cloves garlic chopped
4 bay leaves
2 tsp onion
tsp parsley
1/2 tsp thyme

Turn oven up to 400. Add all ingredients to Dutch oven drippings. Cook 1 hour. Allow to cool. Remove bay leaves. Transfer to a blender and blend for 60 seconds. Do NOT blend unless cooled! I put the broth in a labeled freezer bag with description and date and froze it for a future beef stew. The weather seems to be threatening fall so I’m sure I will feel like soup soon!