BullShit Beef Roast with Vegetables

Pair this dish with crusty bread to soak up the flavorful juices, or serve over creamy mashed potatoes for an extra hearty meal!

Ingredients:

* 3–4 lb beef chuck roast
* 2 Tbsp BullShit
* 2 Tbsp olive oil
* 1 lb baby potatoes, halved
* 4 large carrots, peeled and cut into chunks
* 1 medium onion, quartered
* 4 cloves garlic, minced
* 2 cups beef broth
* 1 cup red wine (optional, or substitute with more broth)
* 2 sprigs fresh rosemary
* 3 sprigs fresh thyme

Preparation:

1. Preheat your oven to 300°F.
2. Rub the beef chuck roast generously with BullShit, ensuring an even coat all over.
3. Heat olive oil in a large, oven-safe Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side. Remove the roast and set it aside.
4. In the same pot, add the garlic and onion, cooking for 1–2 minutes until fragrant. Add the red wine (if using) and beef broth, scraping up any browned bits from the bottom of the pot.
5. Return the roast to the pot and add the potatoes, carrots, rosemary, and thyme. Cover with a lid and transfer to the preheated oven.
6. Cook for 3–4 hours, or until the roast is tender and easily pulls apart with a fork. Halfway through cooking, spoon some of the juices over the roast to keep it moist.
7. Once done, remove the roast and vegetables from the pot. Let the roast rest for 10 minutes before slicing or shredding. Serve with the vegetables and drizzle the pan juices on top.