Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 4 medium potatoes, quartered
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the beef chuck roast dry with paper towels and season generously with salt and pepper on all sides.
- Heat vegetable oil in a large Dutch oven over medium-high heat and sear the roast on all sides until browned (4-5 minutes per side).
- Remove the roast from the pot and set aside.
- Add chopped onion to the pot and cook for 3-4 minutes until softened, then add minced garlic and cook for 1 minute.
- Add carrots, celery, and potatoes to the pot and stir; cook for about 5 minutes to slightly soften.
- Pour in beef broth and red wine (if using), and add tomato paste, dried thyme, and bay leaves. Stir well to combine.
- Return the seared beef roast to the pot, ensuring it’s partially submerged. Cover and reduce heat to low, letting it simmer for 3-4 hours until tender.
- Remove from heat, transfer the meat and vegetables to a platter, and let rest for 10-15 minutes before slicing.
- Discard bay leaves and ladle cooking liquid over the sliced meat before serving. Garnish with fresh parsley.
Notes
For the best flavor, choose a well-marbled chuck roast and allow it to rest before slicing.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg