Ingredients:

  • 3 lbs Beef Chuck Roast, tied with butcher’s twine
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 1/4 cup All-Purpose Flour (for dredging)
  • 2 tablespoons Olive Oil or Vegetable Oil
  • 2 large Yellow Onions, roughly chopped
  • 3 large Carrots, peeled and cut into 1-inch chunks
  • 3 medium Celery Stalks, sliced thickly
  • 4 cloves Garlic, smashed
  • 2 tablespoons Tomato Paste
  • 1 cup Dry Red Wine (e.g., Merlot or Cabernet)
  • 4 cups Low Sodium Beef Broth
  • 1 tablespoon Worcestershire Sauce
  • 4 Fresh Thyme Sprigs
  • 2 dried Bay Leaves
  • 5 lbs Yukon Gold or Russet Potatoes, quartered (optional)

Instructions:

  1. Pat the roast thoroughly dry. Season generously on all sides with salt and pepper. Dust lightly and evenly with flour, shaking off any excess.
  2. Heat oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast on all sides (approx. 3-4 minutes per side) until a deep brown crust forms. Remove beef and set aside.
  3. Reduce heat to medium. Add onions, carrots, and celery to the pot. Sauté until softened and slightly caramelized (about 8 minutes). Add smashed garlic and tomato paste; cook for 1 minute until the paste darkens slightly.
  4. Pour in the red wine (if using). Scrape up any browned bits (the fond) from the bottom of the pot. Let the wine reduce by half.
  5. Return the beef to the pot. Pour in the beef broth and Worcestershire sauce until the meat is about two-thirds submerged. Add thyme sprigs and bay leaves.
  6. Bring the liquid just to a simmer on the stovetop. Cover tightly with the lid. Transfer the Dutch oven to a preheated oven at 300°F (150°C).
  7. Roast for 3 hours. Halfway through (around the 1.5-hour mark), gently turn the roast over. If adding potatoes, add them now, nesting them around the meat.
  8. Cook until the meat is fork-tender (internal temperature around 205°F / 96°C), typically 3.5 to 4 hours total.
  9. Carefully remove the roast and vegetables to a serving platter and cover loosely with foil to rest for 15 minutes. Strain the remaining cooking liquid into a saucepan, discarding the solids, herbs, and bay leaves.
  10. Skim excess fat from the strained liquid. Bring the liquid to a simmer. If the gravy needs thickening, whisk in a slurry made of 1 tbsp cornstarch mixed with 2 tbsp cold water until thickened to your liking. Taste and adjust seasoning.
  11. Shred the meat slightly with forks, or slice thickly. Serve with vegetables, topped generously with the rich gravy.