# Needed Ingredients:
→ 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 pounds 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 version
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 tablespoons cornstarch mixed with 2 tablespoons cold water for thickening
20 - Chopped fresh parsley for garnish
# Preparation Steps:
01 - Preheat oven to 300°F if using oven method. Pat beef roast completely dry and season all sides generously with kosher salt and black pepper. Lightly coat roast with flour and dust off any excess.
02 - Heat 2 tablespoons oil and butter in a large heavy pot or Dutch oven over medium-high heat. Sear roast 4-5 minutes per side until deeply browned, including edges. Transfer to a plate.
03 - Reduce heat to medium. Add remaining 1 tablespoon oil if needed. Add onion wedges and cook 3-4 minutes until softened and golden. Add garlic and cook 30-60 seconds until fragrant.
04 - Stir in tomato paste and cook 1-2 minutes until darkened. Pour in red wine while scraping up browned bits from pot bottom. Simmer 2-3 minutes to reduce slightly.
05 - Add beef broth and Worcestershire sauce, stirring to combine. Add rosemary, thyme, and bay leaves. Return roast and any accumulated juices to pot, nestling it so liquid reaches halfway up the meat.
06 - Bring to gentle simmer over medium heat. Cover tightly and reduce heat to low, or transfer to preheated 300°F oven. Cook for 1 hour 30 minutes.
07 - Turn roast over. Add carrots, celery, and potatoes around roast, submerging in liquid. Re-cover and continue cooking 1 hour 30 minutes to 2 hours until beef is very tender and vegetables are soft but intact.
08 - Remove roast and vegetables to platter and tent with foil. Skim excess fat from braising liquid with a ladle or spoon.
09 - For thicker gravy, bring liquid to simmer. Stir cornstarch slurry and cook 2-3 minutes until sauce thickens. Thin with broth if needed. Discard herb stems and bay leaves.
10 - Shred beef into large chunks or slice against the grain. Return beef to 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.
