Ingredients
Scale
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 carrots, peeled and chopped
- 4 potatoes, cubed
- 3 celery stalks, chopped
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- 2 bay leaves
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 325°F (165°C).
- Season the beef chuck roast generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat and sear the roast on all sides until browned.
- Remove the roast and set aside.
- In the same pot, sauté onion and garlic until fragrant and softened.
- Stir in tomato paste, Worcestershire sauce, thyme, and rosemary.
- Pour in red wine and beef broth, scraping up browned bits from the bottom of the pot.
- Return the roast to the pot and add carrots, potatoes, celery, and bay leaves.
- Cover and transfer to the oven. Cook for 3 to 3½ hours until the beef is fork tender.
- Remove bay leaves and shred or slice the roast before serving.
- Spoon the rich gravy over the meat and vegetables, then garnish with fresh parsley.
Notes
- For deeper flavor, prepare the roast a day ahead and reheat before serving.
- Use a well-marbled chuck roast for best tenderness.
- The dish tastes even better the next day as flavors continue to develop.
- Serve with crusty bread or creamy mashed potatoes for a full comfort meal.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Slow-Braised
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 690
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 42 g
- Saturated Fat: 16 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 48 g
- Cholesterol: 150 mg