Ingredients
- Beef: 3 to 4 lbs chuck roast, trimmed of excess fat
- Vegetables: 1 lb baby yellow or red potatoes (halved), 4 large carrots (cut into 2-inch chunks), 1 large yellow onion (wedged), 4 cloves garlic (minced)
- Aromatics & Herbs: 3 sprigs fresh thyme, 2 sprigs fresh rosemary, 2 bay leaves
- Liquids & Base: 2 cups low-sodium beef broth, 1 cup dry red wine (or extra beef broth), 2 tbsp tomato paste, 2 tbsp Worcestershire sauce
- Searing & Seasoning: 2 tbsp olive oil, 2 tbsp unsalted butter, Kosher salt and freshly cracked black pepper to taste
Instructions
- Prep & Season: Preheat your oven to 275°F (135°C). Pat the beef chuck roast dry with paper towels and season generously on all sides with salt and freshly cracked black pepper.
- Sear the Beef: Heat olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Sear the roast for 4–5 minutes per side until a deep, golden-brown crust forms. Remove the meat and set it aside on a plate.
- Build the Flavor Base: Lower heat to medium, add butter, onions, and carrots. Cook for 3–4 minutes until slightly softened. Add the minced garlic and tomato paste; stir constantly for 1 minute until fragrant.
- Deglaze: Pour in the red wine (or beef broth), scraping up all the flavorful browned bits stuck to the bottom of the pot. Bring to a simmer for 2 minutes to reduce slightly.
- Simmer & Braise: Stir in the beef broth and Worcestershire sauce. Return the roast and any accumulated juices back into the pot. Nestled the halved potatoes, fresh thyme, rosemary, and bay leaves around the meat.
- Slow Roast: Cover tightly with the lid and transfer to the oven. Bake for 3 to 3.5 hours, until the beef is melt-in-your-mouth tender and easily shreds with a fork.
- Serve: Remove the bay leaves and herb stems. Transfer the roast and vegetables to a warm serving platter, spoon the rich pan juices over the top, and serve immediately.