# What You'll Need:
→ Beef & Seasoning
01 - 3–4 lb (1.4–1.8 kg) beef chuck roast
02 - Salt and black pepper, to taste
03 - 2 tbsp olive oil
→ Vegetables
04 - 1 large onion, cut into wedges
05 - 4 garlic cloves, smashed
06 - 5–6 fresh garden carrots, peeled and halved lengthwise
07 - 1.5 lbs (700 g) baby potatoes or halved Yukon Gold potatoes
08 - 2 celery stalks, cut into large pieces
→ Braising Liquid
09 - 2 cups (480 ml) beef broth
10 - 1 cup (240 ml) dry red wine or beef broth
11 - 2 tbsp tomato paste
12 - 1 tbsp Worcestershire sauce
13 - 2 sprigs fresh rosemary
14 - 3 sprigs fresh thyme
15 - 2 bay leaves
# Steps to Follow:
01 - Preheat oven to 300°F (150°C). Pat roast dry and season generously with salt and pepper.
02 - In a large Dutch oven, heat olive oil over medium-high heat. Sear roast 3–4 minutes per side until browned. Remove and set aside.
03 - In the same pot, add onion, garlic, and celery. Sauté 4–5 minutes until lightly browned.
04 - Stir in tomato paste and cook 1 minute. Deglaze with wine, scraping the bottom of the pot.
05 - Add beef broth and Worcestershire sauce. Return roast to pot. Nestle in carrots and potatoes around the roast. Add herbs and bay leaves.
06 - Bring to a gentle simmer, cover, and transfer to the oven. Braise for 3 hours, or until beef is fork-tender.
07 - Remove roast and vegetables to a platter. Discard bay leaves and herb stems.
08 - Optional: Simmer remaining liquid uncovered on stovetop for 5–10 minutes to thicken slightly, then spoon over roast before serving.
