# What you'll need:
→ Beef
01 - 3 lbs boneless beef chuck roast
02 - 1 tsp salt
03 - 1/2 tsp black pepper
04 - 2 tbsp vegetable oil
→ Vegetables
05 - 4 large carrots, peeled and cut into 2-inch pieces
06 - 3 large potatoes, peeled and quartered
07 - 2 stalks celery, cut into 1-inch pieces
08 - 1 large onion, cut into wedges
09 - 4 cloves garlic, minced
→ Braising Liquid
10 - 2 cups beef broth (gluten-free if preferred)
11 - 1 cup dry red wine or additional broth
12 - 2 tbsp tomato paste
13 - 2 tbsp Worcestershire sauce
→ Herbs & Seasonings
14 - 2 sprigs fresh thyme or 1 tsp dried thyme
15 - 2 sprigs fresh rosemary or 1 tsp dried rosemary
16 - 2 bay leaves
→ Thickening (optional)
17 - 2 tbsp cornstarch mixed with 2 tbsp cold water
# Directions:
01 - Set the oven to 325°F (160°C) to prepare for roasting.
02 - Pat the chuck roast dry and season all sides evenly with salt and black pepper.
03 - Heat vegetable oil over medium-high heat in a large Dutch oven. Sear the roast on all sides until well browned, about 4 to 5 minutes per side. Remove and set aside.
04 - Add onions, carrots, and celery to the pot. Cook for 5 minutes until slightly softened. Stir in garlic and cook for an additional minute.
05 - Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping the bottom to loosen browned bits.
06 - Return the roast to the pot and add potatoes, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Ensure the liquid covers about half the roast; add more broth if necessary.
07 - Bring mixture to a simmer on the stovetop. Cover and transfer the pot to the oven. Roast for 2.5 to 3 hours until beef is tender and easily pierced with a fork.
08 - Take the pot out of the oven. Discard bay leaves and herb stems. Transfer roast and vegetables to a serving platter.
09 - Skim fat from braising liquid. Return liquid to stovetop and whisk in cornstarch slurry. Simmer for 2 to 3 minutes until thickened, stirring constantly.
10 - Slice roast against the grain. Plate with vegetables and spoon gravy over the top.
