# What You Need:
→ Beef and Seasoning
01 - 3.5 lb beef chuck roast or blade roast, well-marbled
02 - 1.5 teaspoons kosher salt, plus more to taste
03 - 1 teaspoon freshly ground black pepper
04 - 2 tablespoons all-purpose flour or gluten-free flour
→ For Searing
05 - 3 tablespoons olive oil or vegetable oil, divided
06 - 1 tablespoon unsalted butter
→ Vegetables and Aromatics
07 - 1 large yellow onion, sliced into thick wedges
08 - 4 cloves garlic, smashed and peeled
09 - 4 medium carrots, peeled and cut into 2-inch chunks
10 - 3 ribs celery, cut into 2-inch chunks
11 - 1.5 lb baby potatoes or small waxy potatoes, whole or halved if large
→ Braising Liquid and Herbs
12 - 2 tablespoons tomato paste
13 - 1 cup dry red wine or extra beef broth for non-alcoholic option
14 - 2.5 cups low-sodium beef broth
15 - 1 teaspoon Worcestershire sauce
16 - 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
17 - 3 sprigs fresh thyme or 1 teaspoon dried thyme
18 - 2 bay leaves
→ Optional
19 - 1.5 tablespoons cornstarch mixed with 2 tablespoons cold water for thickening
20 - Chopped fresh parsley for garnish
# Steps:
01 - Preheat oven to 300 degrees Fahrenheit if using oven method.
02 - Pat beef roast dry with paper towels and season all sides generously with kosher salt and freshly ground black pepper.
03 - Lightly coat the roast with flour, dusting off any excess to ensure even browning.
04 - Heat 2 tablespoons oil and butter in large heavy pot or Dutch oven over medium-high heat. Sear roast 4-5 minutes per side until deeply browned, including edges. Transfer to a plate.
05 - Reduce heat to medium. Add remaining 1 tablespoon oil if needed. Add onion wedges and cook 3-4 minutes until softened and golden. Add garlic and cook 30-60 seconds until fragrant.
06 - Stir in tomato paste and cook 1-2 minutes until darkened. Pour in red wine, scraping up browned bits from bottom. Simmer 2-3 minutes to reduce slightly.
07 - Add beef broth and Worcestershire sauce, stirring to combine thoroughly. Add rosemary, thyme, and bay leaves.
08 - Return roast and accumulated juices to pot, nestling into liquid until it comes halfway up the meat. Bring to gentle simmer over medium heat. Cover tightly and reduce heat to low or transfer to preheated oven.
09 - Cook covered for 1 hour 30 minutes.
10 - Turn roast over. Add carrots, celery, and potatoes around roast, submerging them in liquid. Re-cover and cook 1.5-2 hours more until beef is very tender and vegetables are soft but intact.
11 - Remove roast and vegetables to platter and tent with foil. Skim excess fat from braising liquid. Discard herb stems and bay leaves.
12 - For thicker gravy, bring liquid to simmer. Stir in cornstarch slurry and cook 2-3 minutes until sauce thickens. Thin with additional broth if needed.
13 - Shred beef into large chunks or slice against grain. Return beef to pot or arrange over vegetables and spoon sauce on top. Garnish with chopped parsley if desired.
14 - Serve hot with crusty bread, buttered noodles, or mashed potatoes.
