2 lbs Boneless beef chuck roast
1 sweet potato peeled and cubed
4 large carrots peeled and cubed
1 sweet onion cut into 4 large pieces
2 minced garlic cloves
1 cup sulfite free red wine
1 cup unsalted beef stock
2 tbsp olive oil
2 bay leaves
3 sprigs of rosemary
1/3 cup apple cider vinegar
Course salt and pepper to taste
Zest of 2 lemons
Preheat oven to 325
In large roasting pan, mix together vinegar, wine, beef stock, garlic, bay leaves, rosemary, carrots and onion.
Heat iron skillet or any large skillet on high, add 2 tbsp of olive oil and pan sear beef on both sides.
Remove meat from pan and lightly dust both sides with lemon zest, salt and pepper. Lightly press into the meat.
Nestle the beef in the center of the roasting pan pushing the carrots and onion to line the outside of the meat and cover tightly with foil.
Bake for 6 hours, no turning required.
The last 1 1/2 HR, add in the cubed sweet potatoes to the roasting pan.
Remove bay leaves and serve with small ladle of left over juice!