# What You'll Need:
→ Beef
01 - 1 chuck roast (3–4 lb)
02 - 2 teaspoons kosher salt
03 - 1 teaspoon black pepper
04 - 2 tablespoons olive oil
→ Vegetables
05 - 1½ lbs Yukon Gold or Russet potatoes, peeled and cut into large chunks
06 - 4 large carrots, peeled and cut into 2-inch pieces
07 - 2 large yellow onions, quartered
08 - 4 cloves garlic, smashed
→ Liquids
09 - 2 cups beef broth
10 - 1 cup dry red wine (optional; substitute with additional beef broth if preferred)
11 - 2 tablespoons tomato paste
12 - 1 tablespoon Worcestershire sauce
→ Herbs & Spices
13 - 2 teaspoons dried thyme or 4 fresh thyme sprigs
14 - 2 bay leaves
→ Gravy Thickener
15 - 2 tablespoons all-purpose flour or cornstarch (for gluten-free)
16 - 2 tablespoons cold water
# Step-by-Step Directions:
01 - Preheat oven to 300°F.
02 - Pat the beef roast dry with paper towels. Season all sides generously with salt and pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4–5 minutes per side until a deep brown crust forms. Remove and set aside.
04 - Add onions and garlic to the pot. Sauté for 2–3 minutes until fragrant and slightly softened.
05 - Stir in tomato paste and cook for 1 minute. Deglaze the pot with red wine, scraping up browned bits from the bottom.
06 - Return the roast to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Arrange potatoes and carrots around the beef.
07 - Cover the pot and transfer to the oven. Braise for 3–3½ hours until beef is fork-tender and vegetables are cooked through.
08 - Remove the roast and vegetables to a platter. Skim excess fat from the cooking liquid. In a small bowl, whisk flour or cornstarch with cold water until smooth. Stir into the pot and simmer over medium heat, whisking constantly, until gravy thickens, about 3–5 minutes.
09 - Slice the beef against the grain. Serve with vegetables and gravy.
