Ingredients:

  • 3-4 lb (1.3-1.8 kg) chuck roast, about 2-3 inches thick
  • 2 tbsp olive oil
  • 1 large onion, chopped (approx. 1 cup)
  • 2 carrots, peeled and chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. 1 cup)
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 cup (120 ml) dry red wine (optional)
  • 4 cups (950 ml) beef broth, low sodium
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • 1 lb (450 g) Yukon Gold potatoes, peeled and quartered
  • 1 lb (450 g) carrots, peeled and cut into 2-inch pieces
  • 2 tbsp cornstarch (optional)
  • 2 tbsp cold water (optional)

Instructions:

  1. Pat the chuck roast dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned (about 3-4 minutes per side). Remove roast and set aside.
  3. Add onion, carrots, and celery to the Dutch oven and sauté until softened (about 5-7 minutes). Add garlic and cook for another minute until fragrant.
  4. Stir in tomato paste, thyme, and rosemary. Cook for 1 minute. Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom.
  5. Return the roast to the Dutch oven. Pour in beef broth until the roast is mostly submerged (about 3/4 of the way). Add bay leaves.
  6. Bring to a simmer, then cover and reduce heat to low. Cook for 3-4 hours, or until the roast is fork-tender.
  7. About 45 minutes before the end of cooking time, add potatoes and carrots to the Dutch oven. Cook until vegetables are tender.
  8. Remove the roast and vegetables to a platter and keep warm. Strain the braising liquid into a saucepan. Discard solids. Whisk together cornstarch and cold water to make a slurry. Whisk the slurry into the saucepan and simmer until the gravy thickens (optional).
  9. Slice the roast against the grain. Serve with the cooked vegetables and gravy.