Roast Beef

2 lb chuck roast, 3-4 cups chicken broth, 1/2 cup red wine, (i used a cheap cab) 1 whole onion, 1/2 diced & 1/2 sliced, 3-4 cloves garlic, thyme, salt, pepper, dill.

Season chuck roast generously with salt & pepper on both sides. Pan sear it until both sides are lightly browned and crusted. Add diced onions, garlic, thyme, dill & a tab of butter. Pour chicken broth & wine in & cover. Flip every 20-30 minutes for 2 hours. There will be a point mid-way through where the meat will be very tough. Don’t lose hope! Continue flipping & covering until soft again. Once this happens, take meat out & let sit for about 5-10 minute. Add 1 tbsp flour to liquid to thicken. Shred with forks & place back in pan. Mix in and let sit for another 5-10 minutes. Minimal work for a hearty meal. Enjoy!