# What You Need:
→ Beef and Seasoning
01 - 3.25 lb beef chuck roast or blade roast, well-marbled
02 - 1.5 teaspoons kosher salt, plus more to taste
03 - 1 teaspoon freshly ground black pepper
04 - 2 tablespoons all-purpose flour or gluten-free flour
→ For Searing
05 - 3 tablespoons olive oil or vegetable oil, divided
06 - 1 tablespoon 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 tablespoons tomato paste
13 - 1 cup dry red wine or extra beef broth for non-alcoholic option
14 - 2.5 cups low-sodium beef broth
15 - 1 teaspoon Worcestershire sauce
16 - 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
17 - 3 sprigs fresh thyme or 1 teaspoon dried thyme
18 - 2 bay leaves
→ Optional
19 - 1.5 tablespoon cornstarch mixed with 2 tablespoons cold water for thickening
20 - Chopped fresh parsley for garnish
# How-To:
01 - Preheat oven to 300°F if using the oven method. Pat the beef roast dry and season all sides generously with kosher salt and black pepper.
02 - Lightly coat the roast with flour, dusting off any excess.
03 - Heat 2 tablespoons 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. Brown the edges thoroughly. Transfer the roast to a plate.
04 - Reduce heat to medium. Add the remaining 1 tablespoon oil if needed. Add onion wedges and cook for 3 to 4 minutes until softened and golden. Add garlic and cook for 30 to 60 seconds until fragrant.
05 - Stir in tomato paste and cook for 1 to 2 minutes until darkened and concentrated.
06 - Pour in red wine, scraping up all browned bits from the pot bottom. Simmer for 2 to 3 minutes to reduce slightly.
07 - Add beef broth and Worcestershire sauce, stirring to combine thoroughly.
08 - Add rosemary, thyme, and bay leaves. Return the roast and any accumulated juices to the pot, nestling it into the liquid so it comes approximately halfway up the meat.
09 - Bring to a gentle simmer over medium heat. Cover tightly and reduce heat to low, or transfer to the oven. Cook for 1 hour and 30 minutes.
10 - Turn the roast over. Add carrots, celery, and potatoes around the roast, submerging them in the liquid. Re-cover and cook for another 1 hour and 30 minutes to 2 hours, until the beef is very tender and vegetables are soft but intact.
11 - Remove the roast and vegetables to a platter and tent with foil. Skim excess fat from the liquid surface.
12 - For a thicker gravy, bring the liquid to a simmer. Stir in the cornstarch slurry and cook for 2 to 3 minutes until the sauce thickens. Thin with additional broth if needed.
13 - Discard herb stems and bay leaves. Shred beef into large chunks or slice against the grain.
14 - Return beef to the pot or arrange over vegetables and spoon sauce on top. Garnish with chopped parsley if desired. Serve hot with crusty bread, buttered noodles, or mashed potatoes.
