# What You'll Need:
→ Beef and Seasoning
01 - 3.25 lb beef chuck roast or blade roast, well-marbled
02 - 1.5 tsp kosher salt, plus more to taste
03 - 1 tsp freshly ground black pepper
04 - 2 tbsp all-purpose flour or gluten-free flour
→ For Searing
05 - 3 tbsp olive oil or vegetable oil, divided
06 - 1 tbsp 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 tbsp tomato paste
13 - 1 cup dry red wine or extra beef broth
14 - 2.5 cups low-sodium beef broth
15 - 1 tsp Worcestershire sauce
16 - 2 sprigs fresh rosemary or 1 tsp dried rosemary
17 - 3 sprigs fresh thyme or 1 tsp dried thyme
18 - 2 bay leaves
→ Optional
19 - 1.5 tbsp cornstarch mixed with 2 tbsp cold water for thickening
20 - Chopped fresh parsley for garnish
# How-To Steps:
01 - Set oven to 300°F if using the oven cooking method.
02 - Pat the beef roast dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper.
03 - Lightly coat the roast with flour on all sides, dusting off any excess to prevent burning.
04 - Heat 2 tbsp oil and butter in a large heavy pot or Dutch oven over medium-high heat. When the butter foams, place the roast in the pot and sear for 4-5 minutes per side until deeply browned. Brown the edges thoroughly. Transfer the roast to a clean plate.
05 - Reduce heat to medium. Add the remaining 1 tbsp oil if needed. Add onion wedges and cook for 3-4 minutes until softened and golden. Add smashed garlic and cook for 30-60 seconds until fragrant.
06 - Stir in tomato paste and cook for 1-2 minutes, stirring frequently until the paste darkens and caramelizes slightly.
07 - Pour in red wine, scraping up all the browned bits from the bottom of the pot with a wooden spoon. Simmer for 2-3 minutes to reduce the wine slightly and cook off some alcohol.
08 - Add beef broth and Worcestershire sauce, stirring well to combine all ingredients. Add rosemary sprigs, thyme sprigs, and bay leaves to the liquid.
09 - Place the seared roast back into the pot along with any accumulated juices. Nestle the meat into the braising liquid so it is submerged halfway.
10 - Bring the liquid to a gentle simmer over medium heat. Cover the pot tightly with a lid and reduce heat to low, or transfer to the preheated 300°F oven. Cook for 1.5 hours.
11 - After 1.5 hours, carefully turn the roast over using tongs. Arrange carrots, celery, and potatoes around the roast, submerging them in the braising liquid. Re-cover and continue cooking for 1.5-2 hours until the beef is very tender and vegetables are soft but still intact.
12 - Remove the roast and vegetables to a platter and tent loosely with aluminum foil to keep warm. Skim excess fat from the cooking liquid using a ladle or skimming spoon.
13 - For a thicker gravy, bring the braising liquid to a simmer. Stir the cornstarch slurry well and slowly pour it into the simmering liquid while whisking constantly. Cook for 2-3 minutes until the sauce reaches desired thickness. Thin with additional broth if too thick.
14 - Discard herb stems and bay leaves from the sauce. Shred the beef into large chunks or slice against the grain. Return beef to the pot or arrange over vegetables and spoon sauce generously over top. Garnish with fresh chopped parsley if desired.
15 - Transfer to serving platter and serve hot with crusty bread, buttered noodles, or mashed potatoes on the side.
