Slow-cooked beef with carrots, parsnips, potatoes, and herbs in a rich braising liquid.
# What You’ll Need:
→ Beef
01 - 1 beef 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 (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
# How to Make It:
01 - Set oven temperature to 325°F (165°C) and allow to preheat fully.
02 - Pat chuck roast dry using paper towels. Generously season all sides with kosher salt and freshly ground pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3 to 4 minutes per side until well browned. Remove and set aside.
04 - Add onions, carrots, parsnips, potatoes, celery, and smashed garlic cloves to the Dutch oven. Sauté for 5 minutes while stirring occasionally.
05 - Stir in tomato paste and cook for 1 minute to intensify flavor.
06 - Pour in dry red wine, scraping up any browned bits from the pot's bottom. Simmer for 2 minutes to slightly reduce the liquid.
07 - Return the seared roast to the pot. Add beef broth, dried thyme, rosemary, and bay leaves. Ensure liquid reaches halfway up the roast's sides.
08 - Cover the Dutch oven and transfer to the preheated oven. Cook for 2.5 to 3 hours, turning the roast once halfway through, until meat is fork-tender and vegetables are soft.
09 - Discard bay leaves and let roast rest for 10 minutes before slicing. Serve with roasted vegetables and pan juices.
