Ingredients:
- 3-4 pounds beef chuck roast
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1/2 cup red wine (optional)
- 2 tablespoons Worcestershire sauce
- 2 carrots, peeled and sliced into thick rounds
- 2 stalks celery, cut into large pieces
- 3-4 medium potatoes, peeled and quartered
- 1 teaspoon dried thyme or a few sprigs of fresh thyme
- 1 bay leaf
Ingredients:
- 3-4 pounds beef chuck roast
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1/2 cup red wine (optional)
- 2 tablespoons Worcestershire sauce
- 2 carrots, peeled and sliced into thick rounds
- 2 stalks celery, cut into large pieces
- 3-4 medium potatoes, peeled and quartered
- 1 teaspoon dried thyme or a few sprigs of fresh thyme
- 1 bay leaf
Instructions:
- Preheat the Oven:
- Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
- Season the Meat:
- Generously season the beef chuck roast with salt and black pepper.
- Sear the Beef:
- In a large oven-proof pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the beef roast to the pot and sear it on all sides until it is browned, about 4-5 minutes per side. Remove the beef and set aside.
- Sauté the Vegetables:
- In the same pot, reduce the heat to medium and add the onion and garlic. Sauté until the onions are translucent and slightly browned, about 5 minutes.
- Deglaze the Pot:
- Pour in the red wine (if using) and beef broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Add the Roast Back:
- Return the roast to the pot. Add Worcestershire sauce, carrots, celery, potatoes, thyme, and a bay leaf. Bring the liquid to a simmer.
- Cook in the Oven:
- Cover the pot with a lid and place it in the preheated oven. Cook for about 3-4 hours, or until the meat is fork-tender.
- Rest the Meat:
- Remove the pot from the oven and take the roast out of the pot. Let it rest for a few minutes before slicing.
- Serve:
- Slice the beef and serve it with the vegetables and some of the cooking liquid as a gravy.
Instructions:
- Preheat the Oven:
- Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
- Season the Meat:
- Generously season the beef chuck roast with salt and black pepper.
- Sear the Beef:
- In a large oven-proof pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the beef roast to the pot and sear it on all sides until it is browned, about 4-5 minutes per side. Remove the beef and set aside.
- Sauté the Vegetables:
- In the same pot, reduce the heat to medium and add the onion and garlic. Sauté until the onions are translucent and slightly browned, about 5 minutes.
- Deglaze the Pot:
- Pour in the red wine (if using) and beef broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Add the Roast Back:
- Return the roast to the pot. Add Worcestershire sauce, carrots, celery, potatoes, thyme, and a bay leaf. Bring the liquid to a simmer.
- Cook in the Oven:
- Cover the pot with a lid and place it in the preheated oven. Cook for about 3-4 hours, or until the meat is fork-tender.
- Rest the Meat:
- Remove the pot from the oven and take the roast out of the pot. Let it rest for a few minutes before slicing.
- Serve:
- Slice the beef and serve it with the vegetables and some of the cooking liquid as a gravy.