Ingredients
3 pounds chuck roast
6 carrots
3 stalks of celery
2 yellow onions
3 garlic cloves
1 pound Yukon gold or baby gold potatoes
3 sprigs fresh thyme
3 sprigs fresh rosemary
2 cups beef broth
1 tbsp worcestershire sauce
1 tbsp tomato paste
1 tsp kosher salt
1 tsp black pepper
2 tbsp olive oil
1/3 cup red wine cab
1 tbsp cornstarch
Directions
Slice the onions and celery into strips, then mince the garlic. Chop the carrots into bite-sized pieces and halve the Yukon gold potatoes. Pat the chuck roast dry with paper towels and season generously with salt and black pepper on all sides.
Preheat your oven to 300°F.
Heat a 6-quart (or larger) Dutch oven over medium-high heat. Add 2 tablespoons of olive oil and heat until shimmering. Place the seasoned chuck roast into the hot oil and sear each side for about 5 minutes, until a deep brown crust forms. Once browned, remove the roast from the pot and set aside on a plate.
Reduce the heat to medium and add the sliced onions and celery to the Dutch oven. Stir frequently and cook for around 10 minutes, or until the onions become translucent and begin to brown. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
Pour in the red wine and Worcestershire sauce, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in the beef broth and tomato paste until fully incorporated. Add the sprigs of fresh thyme and rosemary, bringing the mixture to a simmer.
Place the seared chuck roast back into the Dutch oven, ensuring that it is nestled into the broth. Pour in any juices that have accumulated on the plate. Cover the Dutch oven with a lid and transfer it to the preheated oven.
Braise the roast in the oven for 1 ½ hours. Then, add the chopped carrots and halved potatoes to the Dutch oven, arranging them around the roast. Cover and return to the oven to cook for an additional 2 ½ hours, or until the meat is fork-tender.
Once done, remove the Dutch oven from the oven and transfer the chuck roast and vegetables to a serving dish. Cover the dish with foil to keep everything warm.
Place the Dutch oven on a medium-low burner. In a small bowl, create a slurry by combining 1 tablespoon of cornstarch with 1 tablespoon of cold water. Stir the slurry into the remaining juices in the Dutch oven. Cook, stirring continuously, until the liquid thickens into a gravy (about 3-5 minutes). If the gravy doesn’t thicken, repeat the slurry process until the desired consistency is reached.
Slice the chuck roast or you can break it apart with tongs and coat it with the gravy in the dutch oven. Serve it alongside the carrots, celery, and potatoes. Drizzle with the gravy and enjoy!