Ingredients:

  • 3-4 lb (1.35-1.8 kg) beef chuck roast, patted dry
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup (240 ml) dry red wine (like Cabernet Sauvignon or Merlot) - optional, can substitute with beef broth
  • 4 cups (950 ml) beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 1.5 lbs (0.68 kg) Yukon Gold potatoes, quartered
  • 8 oz (0.23 kg) cremini mushrooms, quartered
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons cornstarch (optional, for thickening the sauce)
  • 2 tablespoons cold water (optional, for thickening the sauce)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Season the beef chuck roast generously with salt and pepper. Heat olive oil in the Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.
  2. Add onion, carrots, and celery to the Dutch oven and cook until softened, about 5-7 minutes. Add garlic and tomato paste and cook for 1 minute more, stirring constantly.
  3. Pour in the red wine (or beef broth) and scrape up any browned bits from the bottom of the pot. Cook for 2-3 minutes to reduce slightly.
  4. Return the roast to the Dutch oven. Pour in the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a simmer.
  5. Cover the Dutch oven and reduce heat to low, or transfer to a preheated oven at 325°F (160°C). Braise for 3-4 hours, or until the roast is fork-tender.
  6. During the last hour of cooking, add potatoes and mushrooms to the Dutch oven.
  7. Remove the roast and vegetables from the Dutch oven and set aside. In a small bowl, whisk together cornstarch and cold water to form a slurry. Whisk the slurry into the braising liquid and simmer until thickened, about 2-3 minutes.
  8. Shred the chuck roast with two forks. Serve the roast and vegetables with the sauce, garnished with fresh parsley.