The original recipe is featured on You Tube http://www.youtube.com/watch?v=pxphSWsS6Zg&feature=related
Bear with his false starts, this is an old cowboy doing the job alone, damn fine job it is too.
He cooks chuck steaks on a stove top, I cooked chuck roast in a Dutch Oven but is his recipe.
I did not measure anything but the wine, I suspect he did the same.
4-5# chuck roast
medium yellow onion (Maui sweet if you must, I don't)
4-5 cloves of garlic.
2-4 tbsp of olive oil
chop or mince both and saute in the DO until soft.
Dredge the meat in flour and brown on the onions & garlic.
Add a bottle -bottle half of red wine.
Add a couple packs of dry gravy mix, I use "au jus" mix(being a snob & all) This comes in a big jar so I just guess as I add it.
Cook this at 350 for an hour or so, turning once
Salt and pepper to your taste.
Note: I use a deep 12" DO so I can add a lot of veggies and wine.
Add veggies....carrots, I have a large package of small carrots I use but big pieces might be better. (I use what is in the fridge)
Chop and add a celery heart ( I have never had it when I needed it, the last time I used some leeks when seemed to fine)
Costco has a 24 oz pack of small portabella mushrooms and I used 2/3 of a pack. They have large white mushrooms which would be fine but the porta's were less expensive.
I add 8-10 small potatoes cut in half with skin on. Red potatoes or fingelings would be fine. I use a mixed bag from Trader Joe's.
Keep the temps up, if there is too much liquid, set the lid off a bit and boil some away, that will intensify the flavors too.
Yesterday I put the meat in at 2:30 and it cooked until I took it to the dining area at 5:30. Best guess, cook 2-3 hours. Take the meat out to cut (you can use a fork at this point) and bring a ladle to scoop up the veggies and liquids.
Bon Apetit, Montana Pot Roast.
(this is good rib sticking food with a lot of latitude for ingredients, make it your way be honor the Cowboy.