Beef chuck roast: 3 to 4 pounds, trimmed of excess fat
Salt and pepper: to taste
Olive oil: 2 tablespoons
Onions: 2, quartered
Carrots: 4, peeled and cut into large chunks
Celery stalks: 2, cut into large chunks
Garlic cloves: 4, minced
Beef broth: 2 cups
Dry red wine: 1 cup (optional, can be replaced with additional beef broth)
Worcestershire sauce: 1 tablespoon
Tomato paste: 2 tablespoons
Fresh thyme: 2 sprigs
Fresh rosemary: 1 sprig
Bay leaves: 2
Potatoes: 4, peeled and cut into large chunks (optional)
Instructions
Preheat the Oven:
Preheat your oven to 325°F (165°C).
Season and Sear the Beef:
Season the chuck roast generously with salt and pepper on all sides.
In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the roast and sear until browned on all sides, about 4-5 minutes per side. Remove the roast and set aside.
Sauté the Vegetables:
In the same pot, add the onions, carrots, and celery. Sauté for about 5-6 minutes, or until they start to brown. Add the garlic and cook for another minute until fragrant.
Deglaze:
Pour in the beef broth and red wine (if using), scraping the bottom of the pot to loosen any browned bits. Stir in the Worcestershire sauce and tomato paste.
Cook the Roast:
Return the roast to the pot. Add the thyme, rosemary, and bay leaves. Bring to a simmer, then cover and transfer to the preheated oven.
Cook for about 3 hours, or until the beef is tender enough to pull apart with a fork.
Add Potatoes (Optional):
If using potatoes, add them to the pot during the last hour of cooking to ensure they become tender but not mushy.
Serve:
Once the roast and vegetables are tender, remove the pot from the oven. Transfer the roast and vegetables to a serving dish, discarding the thyme, rosemary, and bay leaves.
Skim any excess fat from the surface of the cooking liquid. You can serve the liquid as is for a rustic sauce, or boil it down to thicken it. Adjust the seasoning with salt and pepper if needed.
Slice the roast against the grain and serve with the vegetables and sauce.
