Ingredients
Scale
- 3 to 4 pounds chuck roast
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 large yellow onion, chopped into large wedges
- 4 cloves garlic, smashed
- 1 pound carrots, peeled and cut into 2-inch chunks
- 1.5 pounds Yukon Gold potatoes, halved or quartered
- 2 cups beef broth
- 1/2 cup dry red wine (optional, or extra broth)
- 2 tablespoons tomato paste
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
Instructions
- Pat the beef dry with paper towels and season generously with salt and pepper on all sides. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the meat for 5-7 minutes per side until a deep brown crust forms. Remove the meat and set it aside on a plate.
- In the same pot, add the onions and cook for 3-4 minutes until they begin to soften. Stir in the smashed garlic and tomato paste, cooking for another minute until the paste turns a dark brick red and smells fragrant.
- Pour in the red wine (or a splash of beef broth) and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. These bits, known as fond, are the secret to a rich and flavorful gravy.
- Place the seared beef back into the pot. Add the beef broth, thyme, rosemary, and bay leaves. The liquid should come about halfway up the side of the meat. Cover with a tight-fitting lid and transfer to a preheated oven at 300°F (150°C) for 1.5 hours.
- Carefully remove the pot from the oven. Arrange the carrots and potatoes around the beef. Cover the pot again and return it to the oven for another 1 to 1.5 hours, or until the beef is fork-tender and the vegetables are soft.
- Remove the meat and vegetables to a serving platter and tent loosely with foil. Discard the herb sprigs and bay leaves. If you want a thicker gravy, simmer the remaining liquid on the stove for a few minutes before pouring it over the roast.
- Cook Time: 3 hours 20 minutes
- Diet: None mentioned