Ingredients:
For the Roast:
3 to 4 lbs (1.5 to 2 kg) chuck roast (beef)
Salt and black pepper to taste
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
2 cups beef broth
1 cup red wine (optional; or use more broth)
2 tablespoons Worcestershire sauce
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 bay leaves
Vegetables:
3–4 large carrots, sliced
1 lb (500g) baby potatoes (or cut potatoes into chunks)
Optional: celery or parsnips
For the Gravy (optional but delicious):
2 tablespoons flour or cornstarch
3 tablespoons water or broth (to mix with flour)
Instructions:
1. Prepare the Meat:
Season the beef with salt and pepper on all sides.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned (about 4–5 minutes per side). Remove and set aside.
2. Cook the Aromatics:
In the same pot, sauté chopped onion and garlic until fragrant.
Add tomato paste and stir for 1–2 minutes.
3. Deglaze and Simmer:
Pour in beef broth and wine (if using). Scrape the bottom of the pot to release any browned bits.
Add Worcestershire sauce, thyme, rosemary, and bay leaves. Stir well.
4. Add Meat and Vegetables:
Return the beef to the pot. Arrange carrots and potatoes around the meat.
Cover with a lid and reduce heat to low. Let simmer for 3 to 4 hours, or until the meat is tender and falls apart easily with a fork.
(Alternatively, bake in the oven at 160°C/325°F for 3–4 hours.)
5. Make the Gravy:
Once cooked, remove the meat and vegetables from the pot and keep warm.
Mix flour with water to create a slurry. Stir into the remaining liquid in the pot and bring to a boil until thickened.
6. Serve:
Shred the beef and serve with carrots, potatoes, and generous spoonfuls of gravy on top.
