# Components:
→ Beef
01 - 1 chuck roast (3 to 4 pounds)
02 - 2 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil
→ Vegetables
05 - 4 large carrots, peeled, cut into chunks
06 - 3 parsnips, peeled, cut into chunks
07 - 3 medium Yukon gold potatoes, cut into 2-inch pieces
08 - 2 medium onions, quartered
09 - 4 cloves garlic, peeled, smashed
10 - 2 celery stalks, cut into large pieces
→ Braising Liquid & Seasonings
11 - 2 cups beef broth (gluten-free if needed)
12 - 1 cup dry red wine or additional beef broth
13 - 2 tablespoons tomato paste
14 - 2 teaspoons dried thyme
15 - 1 teaspoon dried rosemary
16 - 2 bay leaves
# Directions:
01 - Set oven to 325°F and allow to fully preheat.
02 - Pat the chuck roast dry with paper towels and season all sides with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven on medium-high. Sear the roast for 3 to 4 minutes per side, until deeply browned. Remove the beef and set aside.
04 - Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Sauté for about 5 minutes, stirring occasionally.
05 - Stir tomato paste into the vegetables and cook for 1 minute.
06 - Pour in dry red wine or additional broth, scraping the bottom to loosen browned bits. Simmer for 2 minutes to reduce slightly.
07 - Place the beef back into the pot. Add beef broth, thyme, rosemary, and bay leaves. Ensure liquid reaches halfway up the sides of the beef.
08 - Cover pot with lid and transfer to oven. Roast for 2.5 to 3 hours, turning roast once halfway, until meat is fork-tender and vegetables are cooked.
09 - Discard bay leaves. Rest the roast for 10 minutes before slicing. Serve slices with roasted vegetables and pan juices.
