# Components:
→ Beef
01 - 1 chuck roast (3 to 4 lb)
02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 2 tbsp olive oil
→ Vegetables
05 - 4 large carrots, peeled and chopped
06 - 3 parsnips, peeled and chopped
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 segments
→ Braising Liquid and Seasonings
11 - 2 cups beef broth (gluten-free if needed)
12 - 1 cup dry red wine or additional beef broth
13 - 2 tbsp tomato paste
14 - 2 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 2 bay leaves
# Directions:
01 - Set oven temperature to 325°F (165°C).
02 - Pat roast dry with paper towels and season all sides evenly with kosher salt and black 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 deeply browned, then remove and set aside.
04 - Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Cook while stirring occasionally for 5 minutes.
05 - Stir in tomato paste and cook for 1 minute to meld flavors.
06 - Pour in dry red wine, scraping any browned bits from the pot bottom. Let simmer for 2 minutes to reduce slightly.
07 - Return the seared roast to the pot. Add beef broth, dried thyme, dried rosemary, and bay leaves, ensuring liquid covers about half the roast's height.
08 - Cover pot and place in oven. Roast for 2.5 to 3 hours, turning the roast once halfway through, until meat is fork-tender and vegetables are tender.
09 - Remove bay leaves and let the roast rest for 10 minutes before slicing. Serve alongside roasted vegetables and pan juices.
