# Components:
→ Beef and Seasoning
01 - 3–3.5 lb beef chuck roast or blade roast, well-marbled
02 - 1 ½ 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 & 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 ½ lb baby potatoes or small waxy potatoes, whole or halved if large
→ Braising Liquid & Herbs
12 - 2 tbsp tomato paste
13 - 1 cup dry red wine or extra beef broth for non-alcoholic version
14 - 2 ½ 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 ½ tbsp cornstarch mixed with 2 tbsp cold water for thickening
20 - Chopped fresh parsley for garnish
# Directions:
01 - Preheat oven to 300°F if using the oven method.
02 - Pat the beef roast dry and season all sides with kosher salt and black pepper.
03 - Lightly coat the roast with flour, dusting off any excess.
04 - Heat 2 tbsp oil and butter in a large heavy pot or Dutch oven over medium-high heat. Sear the roast for 4–5 minutes per side until deeply browned. Brown the edges as well. Transfer the roast to a plate.
05 - Reduce heat to medium. Add the remaining 1 tbsp oil if needed. Add onion wedges and cook for 3–4 minutes until softened and golden. Add garlic and cook for 30–60 seconds until fragrant.
06 - Stir in tomato paste and cook for 1–2 minutes until darkened.
07 - Pour in red wine, scraping up browned bits; simmer for 2–3 minutes to reduce slightly.
08 - Add beef broth and Worcestershire sauce, stirring to combine. Add rosemary, thyme, and bay leaves.
09 - Return the roast and any juices to the pot, nestling it into the liquid so it comes halfway up the meat.
10 - Bring to a gentle simmer over medium heat. Cover tightly and reduce heat to low, or transfer to the oven. Cook for 1½ hours.
11 - After 1½ hours, turn the roast over. Add carrots, celery, and potatoes around the roast, submerging them in the liquid. Re-cover and cook for another 1½–2 hours, until the beef is very tender and vegetables are soft but intact.
12 - Remove the roast and vegetables to a platter and tent with foil. Skim excess fat from the liquid.
13 - For a thicker gravy, bring the liquid to a simmer. Stir in the cornstarch slurry and cook for 2–3 minutes until the sauce thickens; thin with broth if needed.
14 - Discard herb stems and bay leaves. Shred beef into large chunks or slice against the grain. Return beef to the pot or arrange over vegetables and spoon sauce on top. Garnish with chopped parsley if desired. Serve hot.
