INGREDIENTS

• 1 3- to 5-lb Preferred Angus® bottom round roast
• 2 onions, cut into 1-inch pieces
• 1 pound carrots, shredded
• 4 cloves garlic, finely minced
• 29 ounces canned diced tomatoes
• 1 cup red wine
• 3 cups beef broth
• 3 sprigs fresh thyme, whole
• 3 sprigs fresh rosemary, whole
• Vegetable oil as needed
• Pepper and kosher salt as needed

INSTRUCTIONS

1. Bring roast to room temperature.
2. Preheat oven to 275°F (135°C). Salt and pepper the roast.
3. Heat oil in Dutch oven over medium-high heat. Place roast in pan and sear on all sides until brown.
4. Add onions, garlic and carrots to pan and stir. Cook until onions begin to brown. Add wine to deglaze pan.
   
5. Add beef broth and fresh herbs last to the Dutch oven. Cover with lid. Place into the oven and cook until the roast is fall-apart tender, easily shredded using a fork. Approximately 3 hours for a 3-lb roast and 4 hours for a 4- to 5-lb roast.
   
   For crock pot cooking: Transfer everything to the crock pot before beginning step 5. Cook on low until fall-apart tender, approximately 6–8 hours. Cooking on a higher setting will result in a tougher roast.