# Components:
→ Beef
01 - 1 chuck roast, 3 to 4 pounds
02 - 2 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 2 tablespoons 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 and Seasonings
11 - 2 cups beef broth (gluten free if needed)
12 - 1 cup dry red wine or additional beef broth
13 - 2 tablespoons tomato paste
14 - 2 teaspoons dried thyme
15 - 1 teaspoon dried rosemary
16 - 2 bay leaves
# Method:
01 - Set oven temperature to 325°F (165°C).
02 - Pat chuck roast dry with paper towels then season all sides evenly with kosher salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear roast for 3 to 4 minutes on each side until deeply browned. Remove beef and set aside.
04 - Add onions, carrots, parsnips, potatoes, celery, and garlic into the pot. Sauté for 5 minutes, stirring occasionally.
05 - Stir in tomato paste and cook for 1 minute until fragrant.
06 - Pour in dry red wine, scraping up any browned bits from the bottom. Simmer for 2 minutes to reduce slightly.
07 - Return the chuck roast to the pot. Add beef broth, dried thyme, dried rosemary, and bay leaves. Ensure liquid reaches halfway up the sides of the beef.
08 - Cover with lid and transfer pot to oven. Roast for 2.5 to 3 hours, turning the roast once halfway through. Cook until beef is fork-tender and vegetables are thoroughly cooked.
09 - Remove bay leaves. Let beef rest for 10 minutes before slicing. Serve hot with roasted vegetables and pan juices.
