Ingredients:
3 pounds chuck roast
2 tablespoons olive oil
Salt and black pepper, to taste
1 large onion, quartered
3 garlic cloves, minced
4 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
4 medium carrots, peeled and cut into chunks
3 celery stalks, cut into chunks
1 pound baby potatoes, halved
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons water (optional, for thickening)
Directions:
Preheat your oven to 325°F (160°C).
Season the chuck roast generously with salt and black pepper.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove and set aside.
In the same pot, add the onion and garlic, sautéing until fragrant, about 2-3 minutes.
Stir in the beef broth, red wine (if using), and tomato paste, scraping the bottom of the pot to deglaze. Bring to a simmer.
Return the roast to the pot and add the rosemary and thyme sprigs. Cover and transfer to the preheated oven. Cook for 2 hours.
After 2 hours, add the carrots, celery, and potatoes around the roast. Cover and cook for an additional 1 hour, or until the roast is tender and the vegetables are cooked through.
(Optional) For a thicker gravy, remove the roast and vegetables. Mix cornstarch with water and whisk it into the pot juices, simmering until thickened.
Slice the roast, serve with the vegetables, and ladle the rich gravy over the top. Enjoy!
Prep Time: 15 minutes | Cooking Time: 3 hours | Total Time: 3 hours 15 minutes
Kcal: 425 kcal | Servings: 6 servings