Ingredients:
3-4 lbs beef chuck roast
Salt and pepper, to taste
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
4 large carrots, chopped
4 potatoes, chopped
2 cups beef broth
1 cup red wine (optional, for depth of flavor)
2 tablespoons tomato paste
2 bay leaves
4 sprigs fresh thyme
1 sprig rosemary
Directions:
Season the roast with salt and pepper.
In a large, oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the roast for about 4-5 minutes on each side until browned. Remove and set aside.
Add chopped onions and garlic to the pot, cooking for 3-4 minutes until softened.
Stir in tomato paste and cook for another minute.
Pour in beef broth and red wine (if using), scraping the pot to deglaze.
Return the roast to the pot. Add carrots, potatoes, bay leaves, thyme, and rosemary.
Cover and bake in the oven at 275°F (135°C) for 3-4 hours, or until the roast is fork-tender.
Remove the roast and vegetables, then simmer the remaining liquid on the stovetop for 5-10 minutes to thicken into a gravy. Serve the roast with the rich gravy poured over.
Prep Time: 15 minutes | Cooking Time: 3-4 hours | Total Time: 3 hours 15 minutes – 4 hours 15 minutes
Kcal: 600 kcal | Servings: 6 servings
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