# Ingredient List:
→ Beef and Seasoning
01 - 3.25 lb beef chuck roast or blade roast, well-marbled
02 - 1.5 tsp kosher salt, plus more to taste
03 - 1 tsp freshly ground black pepper
04 - 2 tbsp all-purpose flour or gluten-free flour
→ For Searing
05 - 3 tbsp olive oil or vegetable oil, divided
06 - 1 tbsp unsalted butter
→ Vegetables and Aromatics
07 - 1 large yellow onion, sliced into thick wedges
08 - 4 cloves garlic, smashed and peeled
09 - 4 medium carrots, peeled and cut into 2-inch chunks
10 - 3 ribs celery, cut into 2-inch chunks
11 - 1.5 lb baby potatoes or small waxy potatoes, whole or halved if large
→ Braising Liquid and Herbs
12 - 2 tbsp tomato paste
13 - 1 cup dry red wine or extra beef broth for non-alcoholic version
14 - 2.5 cups low-sodium beef broth
15 - 1 tsp Worcestershire sauce
16 - 2 sprigs fresh rosemary or 1 tsp dried rosemary
17 - 3 sprigs fresh thyme or 1 tsp dried thyme
18 - 2 bay leaves
→ Optional
19 - 1.5 tbsp cornstarch mixed with 2 tbsp cold water for thickening
20 - Chopped fresh parsley for garnish
# How To Make:
01 - Pat the beef roast dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper. Lightly coat with flour, dusting off any excess.
02 - Heat 2 tbsp oil and butter in a large heavy pot or Dutch oven over medium-high heat. Sear the roast for 4 to 5 minutes per side until deeply browned on all surfaces including edges. Transfer the seared roast to a plate.
03 - Reduce heat to medium. Add the remaining 1 tbsp oil if needed. Add onion wedges and cook for 3 to 4 minutes until softened and golden. Add smashed garlic and cook for 30 to 60 seconds until fragrant.
04 - Stir in tomato paste and cook for 1 to 2 minutes, stirring frequently, until darkened and caramelized.
05 - Pour in dry red wine, scraping up all browned bits from the bottom of the pot with a wooden spoon. Simmer for 2 to 3 minutes to reduce slightly and concentrate flavors.
06 - Add beef broth and Worcestershire sauce, stirring to combine thoroughly. Add rosemary, thyme, and bay leaves.
07 - Return the seared roast and any accumulated juices to the pot, nestling it into the liquid so it comes halfway up the sides of the meat. Bring to a gentle simmer over medium heat.
08 - Cover the pot tightly and reduce heat to low, or transfer to a preheated 300°F oven. Braise for 1.5 hours without disturbing the roast.
09 - After 1.5 hours, turn the roast over. Add carrots, celery, and potatoes around the roast, submerging them in the liquid. Re-cover and continue cooking for another 1.5 to 2 hours until beef is very tender and vegetables are soft but intact.
10 - Remove the roast and vegetables to a platter and tent with foil. Skim excess fat from the liquid using a ladle. Discard herb stems and bay leaves.
11 - For thicker gravy, bring the liquid to a simmer over medium heat. Stir in the cornstarch slurry and cook for 2 to 3 minutes until the sauce reaches desired consistency. Thin with additional broth if needed.
12 - Shred beef into large chunks or slice against the grain. Return beef to the pot or arrange over vegetables and spoon sauce over top. Garnish with chopped fresh parsley if desired. Serve hot with crusty bread, buttered noodles, or mashed potatoes.
