3lb Beef Chuck Roast (boneless)
1 1/2 Teaspoons Kosher Salt
1 Teaspoon Ground Black Pepper
2 Tablespoons Olive Oil
2 Sprigs Fresh Roasemary
2 Large Yellow Onions (peeled & sliced)
6 Cloves of Garlic (minced)
2 Tablespoons Tomato Paste
1 1/2 Pounds Baby Yellow Potatoes
1 Cup Red Wine (replace with beef broth if desired)
2 Bay Leaves (dried)
2-3 Cups Beef Broth
1 Pound Baby Carrots
2 Teaspoons Worcestershire Sauce
4 Sprigs Fresh Thyme
Chopped Italian Parsley (for garnish)
Wooden spoon
Teaspoon
1/2 Teaspoon
Tablespoon
Knife
Cutting Board
Measuring Cup
8-Quart Dutch oven (or similar pot with a lid).
Preheat oven to 300°F.
Generously season meat with salt & pepper (coat the meat and massage it in).
Heat olive oil in pot over medium-high heat.
Sear the meat until golen brown (around 5-6 minutes per side).
Remove meat from the pot.
Reduce temperature to medium heat.
Add onions and saute until they brown (around 3 minutes).
Stir in garlic until fragrent.
Add red wine, beef broth, worcestershire sauce, tomato paste, thyme, rosemary, and bay leaves.
Stir until evenly combined.
Bring to a low boil.
Return meat to pot.
The liquid should cover half of the meat. If not, add more broth.
Cover with lid and bake in oven for 1 hour and 30 minutes at 300°F.
Remove from oven and add carrots & potatoes.
Return to oven for 2 more hours.
Remove from oven, garnish, serve, and enjoy!