Ingredients:
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3 to 4 lb chuck roast
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Salt & freshly ground black pepper
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2 tbsp olive oil
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1 large onion, sliced
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4 garlic cloves, minced
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3 carrots, peeled and cut into chunks
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2 celery stalks, chopped
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1 cup beef broth (low sodium)
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1 cup red wine (or extra broth)
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2 tbsp tomato paste
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2 sprigs fresh rosemary (or 1 tsp dried)
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3–4 sprigs thyme (or 1 tsp dried)
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2 bay leaves
🔪 Instructions:
Step 1: Sear the Roast
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Pat the chuck roast dry with paper towels. Generously season with salt and pepper.
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Heat olive oil in a Dutch oven or large heavy skillet over medium-high heat.
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Sear the roast on all sides (about 3–4 min per side) until a deep golden crust forms. Set aside.
Step 2: Build the Flavor Base
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In the same pan, reduce heat to medium and add onions. Cook for 3–4 min.
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Add garlic, carrots, and celery. Cook another 5 min until lightly browned.
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Stir in tomato paste, then pour in wine to deglaze. Scrape up browned bits.
Step 3: Braise
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Return roast to the pot. Add beef broth, herbs, and bay leaves.
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Liquid should come halfway up the side of the meat—add more broth if needed.
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Cover tightly with lid.
Oven Method:
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Bake at 300°F (150°C) for 3 to 3.5 hours, until fork-tender.
Crockpot Method:
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Transfer everything to a slow cooker and cook on LOW for 8–9 hours or HIGH for 5–6 hours.
🍽️ Serving Suggestions:
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Serve with mashed potatoes, buttered noodles, or rustic bread.
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Spoon pan juices over everything—or thicken with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) for gravy.