# Components:
→ Beef
01 - 1 beef chuck roast (3 to 4 lbs)
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 necessary)
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 - Set oven temperature to 325°F.
02 - Pat chuck roast dry with paper towels and season evenly with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown roast on all sides, about 3 to 4 minutes per side. Remove and set aside.
04 - Add onions, carrots, parsnips, potatoes, celery, and garlic to pot. Cook while stirring occasionally for 5 minutes.
05 - Incorporate tomato paste into vegetables and cook for 1 minute to deepen flavor.
06 - Pour in red wine, scraping up browned bits from the bottom. Simmer for 2 minutes to slightly reduce.
07 - Return roast to pot. Add beef broth, thyme, rosemary, and bay leaves ensuring liquid reaches halfway up the roast.
08 - Cover Dutch oven and place in oven. Cook for 2.5 to 3 hours, turning roast once halfway through, until meat is fork-tender and vegetables are soft.
09 - Remove bay leaves. Rest roast for 10 minutes before slicing. Serve with roasted vegetables and pan juices.
