Ingredients:
- 3–4 lb beef chuck roast
- 2 Tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can use more broth)
- 2 Tbsp tomato paste
- 2 Tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 4 large carrots, cut into chunks
- 6 medium potatoes, cut into halves or quarters
- Salt & pepper, to taste
Instructions:
- Sear the Meat:
- Pat the roast dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Sear the roast on all sides until nicely browned. Remove and set aside.
- Build Flavor:
- In the same pot, add onions and garlic, sauté until fragrant.
- Stir in tomato paste, cooking for 1–2 minutes.
- Deglaze:
- Pour in red wine (or broth), scraping up any browned bits.
- Add Roast & Liquid:
- Return roast to pot, add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
- Bring to a simmer.
- Slow Cook:
- Cover tightly and cook in the oven at 325°F (160°C) for 3–4 hours, until the meat is fork-tender.
- Add Veggies:
- In the last 1–1.5 hours, add carrots and potatoes. Cover and continue cooking until tender.
- Serve:
- Discard bay leaves. Slice or shred the roast, serve with potatoes, carrots, and plenty of that rich gravy.
Tip: For an even thicker gravy, remove the roast and veggies at the end, then whisk 1–2 Tbsp cornstarch with cold water and stir into the pot until thickened.
