# What You 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
# How-To Steps:
01 - Preheat oven to 300°F.
02 - Pat the beef roast dry with paper towels. Season all sides 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 well browned. 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.
07 - Arrange potatoes and carrots around the beef.
08 - Cover the pot and transfer to the oven. Braise for 3–3½ hours, or until beef is fork-tender and vegetables are cooked through.
09 - Remove the roast and vegetables to a platter. Skim excess fat from the cooking liquid.
10 - In a small bowl, whisk flour (or cornstarch) with cold water until smooth. Stir into the pot. Simmer on the stovetop over medium heat, whisking constantly, until gravy thickens, about 3–5 minutes.
11 - Slice the beef and serve with vegetables and gravy.
