Ingredients:

  • to 4 lbs Beef Chuck Roast (Boneless)
  • tsp Kosher Salt
  • tsp Freshly Ground Black Pepper
  • /4 cup All-Purpose Flour
  • Tbsp Unsalted Butter
  • Tbsp Olive Oil
  • large Yellow Onion, coarsely chopped
  • large Carrots, roughly chopped
  • Celery Stalks, roughly chopped
  • cloves Garlic, smashed
  • tsp Dried Thyme
  • /2 tsp Dried Rosemary
  • cup Dry Red Wine (optional)
  • cups Low Sodium Beef Broth
  • Tbsp Worcestershire Sauce
  • Bay Leaves
  • Tbsp Flour (for gravy slurry)
  • /2 cup Cold Water or Broth (for gravy slurry)

Instructions:

  1. Prep the Beef: Pat the roast thoroughly dry with paper towels. Season aggressively on all sides with salt and pepper. Lightly dust the entire surface with 1/4 cup flour.
  2. Sear the Roast: Heat butter and oil in a large Dutch oven over medium-high heat until shimmering. Sear the beef on all sides (about 3-4 minutes per side) until a deep, dark crust forms. Remove beef and set aside.
  3. Sauté Aromatics: Reduce heat to medium. Add onions, carrots, and celery to the pot. Sauté, scraping up the fond (brown bits) stuck to the bottom, until softened (about 8 minutes). Add garlic, thyme, and rosemary; cook for 1 minute until fragrant.
  4. Deglaze (Optional): Pour in the red wine, scraping vigorously to lift all remaining fond from the bottom. Let it reduce by half (about 3 minutes).
  5. Braise Setup: Return the beef roast to the pot, nestled among the vegetables. Pour in the beef broth and Worcestershire sauce until the liquid comes about halfway up the side of the meat. Tuck in the bay leaves.
  6. Oven Cook: Cover the Dutch oven tightly with the lid. Transfer to a preheated oven at 300°F (150°C). Cook for 3.5 to 4.5 hours, until easily pierced with a fork.
  7. Rest and Strain: Carefully remove the beef from the pot and set it on a cutting board, loosely tented with foil, to rest for 15-20 minutes. Strain the remaining cooking liquid and vegetables into a saucepan (discard solids).
  8. Make the Gravy: Bring the strained liquid to a simmer. Whisk together the 2 Tbsp flour and cold water/broth to create a smooth slurry. Whisk the slurry slowly into the simmering liquid until the gravy thickens. Taste and adjust seasoning.
  9. Serve: Slice or shred the roast and serve drizzled generously with the rich gravy over mashed potatoes.