INGREDIENTS
1
beef chuck roast, fat trimmed
Salt and pepper
1 tbsp
butter
1 tbsp
olive oil
1/2 cup
beef broth
1/4 cup
red wine (or additional beef broth)
1 cup
apple cider
1
sprig fresh thyme
2
sprigs fresh rosemary
1
bay leaf
1/2 lb
peeled and 1-in cut carrots
1/2 lb
peeled and quartered russet potatoes
3 cloves
garlic (minced)
1
large onion (peeled and quartered, layers pulled apart)