# Components:
→ Beef
01 - 3.5 lb chuck roast
02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 2 tbsp olive oil
→ Vegetables
05 - 4 large carrots, peeled and chunked
06 - 3 parsnips, peeled and chunked
07 - 3 medium Yukon gold potatoes, cut into 2-inch pieces
08 - 2 medium onions, quartered
09 - 4 garlic cloves, peeled and smashed
10 - 2 celery stalks, cut into large pieces
→ Braising Liquid & Seasonings
11 - 2 cups beef broth (gluten-free if required)
12 - 1 cup dry red wine or additional beef broth
13 - 2 tbsp tomato paste
14 - 2 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 2 bay leaves
# Preparation Steps:
01 - Set oven to 325°F and allow to fully preheat before proceeding.
02 - Pat chuck roast dry with paper towels, then season evenly with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides for 3 to 4 minutes each until browned. Remove and set aside.
04 - Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Cook for 5 minutes, stirring occasionally.
05 - Stir tomato paste into vegetables and cook for 1 minute to develop flavor.
06 - Pour in red wine, scraping up browned bits from the bottom. Simmer for 2 minutes to reduce slightly.
07 - Return roast to the pot and add beef broth, thyme, rosemary, and bay leaves. Ensure liquid reaches halfway up the sides of the roast.
08 - Cover pot and place in preheated oven. Roast for 2.5 to 3 hours, turning once halfway through, until beef is tender and vegetables cooked.
09 - Remove bay leaves. Let roast rest 10 minutes before slicing. Serve with vegetables and pan juices.
