# Components:
→ Beef
01 - 1 (3 to 4 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 cut into chunks
06 - 3 parsnips, peeled and cut into chunks
07 - 3 medium Yukon gold potatoes, cut into 2-inch pieces
08 - 2 medium onions, quartered
09 - 4 cloves garlic, peeled and smashed
10 - 2 celery stalks, cut into large pieces
→ Braising Liquid & Seasonings
11 - 2 cups beef broth (gluten-free if needed)
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
# Directions:
01 - Preheat oven to 325°F.
02 - Pat chuck roast dry with paper towels and season all sides with kosher salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat and sear the roast for 3 to 4 minutes per side until deeply browned. Remove roast and set aside.
04 - Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot and sauté for 5 minutes, stirring occasionally.
05 - Stir in tomato paste and cook for 1 minute.
06 - Pour in dry red wine (or additional beef broth), scraping up browned bits from the bottom, and simmer for 2 minutes to reduce slightly.
07 - Return roast to pot. Add beef broth, dried thyme, dried rosemary, and bay leaves, ensuring liquid reaches halfway up the sides of the roast.
08 - Cover pot and transfer to oven. Roast for 2.5 to 3 hours, turning once halfway through, until beef is fork-tender and vegetables are cooked.
09 - Remove bay leaves. Let roast rest 10 minutes before slicing. Serve with roasted vegetables and pan juices.
