Ingredients:
– 3 to 4 pounds boneless beef chuck roast
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 4 medium carrots, sliced
– 3 medium potatoes, diced
– 2 cups beef broth
– 1 cup red wine (optional)
– 2 tablespoons tomato paste
– 2 teaspoons dried thyme
– 2 teaspoons dried rosemary
– Salt and pepper to taste
– 2 bay leaves
Instructions:
1. Preheat your oven to 325°F (165°C).
2. Season the boneless beef chuck roast generously with salt and pepper on all sides.
3. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Once hot, add the roast and sear it on all sides until browned, about 4-5 minutes per side. Remove the roast from the pot and set aside.
4. In the same pot, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
5. Stir in the sliced carrots and diced potatoes, cooking for another 5 minutes.
6. Add the beef broth, red wine (if using), tomato paste, dried thyme, dried rosemary, and bay leaves to the pot. Stir to combine and bring the mixture to a simmer.
7. Return the beef roast to the pot, ensuring it is partially submerged in the liquid. Cover the pot with a lid.
8. Transfer the pot to the preheated oven and roast for 3 to 4 hours, or until the beef is fork-tender.
9. Once cooked, remove the pot from the oven and let the roast rest for 10-15 minutes before slicing.
10. Serve the sliced beef with the vegetables and spoon some of the cooking liquid over the top. Enjoy!
Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 6-8