Ingredients
Scale
- 3-4 lb. beef chuck roast (bone-in or boneless)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 onion, peeled and quartered
- 4 garlic cloves, smashed
- 4 large carrots, peeled and cut into 2-inch pieces
- 4 medium potatoes, peeled and quartered
- 3-4 sprigs fresh rosemary
- 3-4 sprigs fresh thyme
- 2 cups beef broth (or stock)
- 1 cup red wine (optional, or you can substitute with more beef broth)
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 bay leaf
- 1 tbsp cornstarch (optional, for thickening the gravy)
Instructions
- Preheat your oven to 325°F (163°C).
- Heat olive oil in a large Dutch oven over medium-high heat. Season the beef chuck roast generously with salt and pepper on all sides. Once the oil is hot, brown the roast for 3-4 minutes on each side, then remove and set aside.
- Add the quartered onion and smashed garlic to the Dutch oven. Sauté for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
- Pour in the red wine (or additional beef broth) to deglaze the pot, stirring and letting it simmer for 1-2 minutes.
- Return the browned roast to the Dutch oven. Add the carrots, potatoes, rosemary, thyme, tomato paste, Worcestershire sauce, and bay leaf. Pour in the beef broth until the roast is about halfway submerged.
- Cover the Dutch oven with its lid and place it in the preheated oven. Cook for 3-4 hours, or until the roast is fork-tender.
- Remove the meat and vegetables from the Dutch oven. If desired, thicken the gravy by whisking 1 tablespoon of cornstarch into a small amount of liquid from the pot, then simmering until thickened.
- Slice or shred the roast and serve with the vegetables and gravy. Enjoy!
Notes
- Choose the Right Cut: A beef chuck roast is ideal for this recipe as it becomes tender and flavorful when slow-cooked. Avoid lean cuts, as they may dry out.
- Browning is Key: Don’t skip browning the roast—it adds a depth of flavor to the final dish. Be patient and ensure all sides develop a golden-brown crust.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
