3-3 1/2 lbs. boneless Beef chuck pot roast
3 Tbsp. Olive Oil
1 large onion, sliced
3/4 cup of red wine
1/4 cup water
2 tsp. of salt
Cut the beef into large chunks. Heat the olive oil and Bittersweet Herb Farm Chili Pepper with Garlic Oil in a large skillet. Brown the beef in the hot oil. Remove beef and set aside. In the same pan cook sliced onion until translucent.
In a Dutch oven pot, start layering half the beef, half of the onion, 1 Tbsp. Bittersweet Herb Farm Spices of India Seasoning, and 1 tsp. salt. Repeat. Add the Red wine and the water over the top. Cover the pot with a lid. Place the pot onto the cooktop and bring it to a boil. Place the pot into the oven for 1 1/2 -2 hours at 360 degrees. Cook until the meat is fully cooked through.
Serve over rice, pasta, or potatoes.