# Components:
→ Beef
01 - 1 (3 to 4 pound) chuck roast
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 large chunks
06 - 3 parsnips, peeled and cut into large 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 (ensure gluten free if required)
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 to 325°F (165°C) to prepare for slow roasting.
02 - Pat chuck roast dry with paper towels. Sprinkle salt and pepper evenly over all surfaces.
03 - Heat olive oil in a large Dutch oven over medium-high. Sear the roast for 3 to 4 minutes on each side until deeply browned. Transfer to a plate and set aside.
04 - Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Sauté for 5 minutes, stirring occasionally, until beginning to soften.
05 - Stir in tomato paste and cook for 1 minute to develop flavor.
06 - Pour dry red wine into the pot, scraping up any browned bits. Simmer for 2 minutes until slightly reduced.
07 - Return the seared beef to the pot. Add beef broth, thyme, rosemary, and bay leaves. Ensure liquid reaches halfway up the roast.
08 - Cover and place in oven. Roast for 2.5 to 3 hours, turning once halfway through, until the beef is fork-tender and vegetables are fully cooked.
09 - Remove bay leaves. Rest beef for 10 minutes before slicing. Serve with roasted vegetables and pan juices.
