Ingredients
1 boneless beef chuck roast (about 3-4 pounds)
Salt and pepper, to taste
2 tablespoons olive oil
1 large onion, chopped
2 cups beef broth
4 cloves garlic, minced
1 cup red wine (optional, or use more beef broth)
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
4-5 medium carrots, peeled and cut into chunks
4-5 medium potatoes, peeled and cut into chunks
2-3 celery stalks, cut into chunks
2 teaspoons dried thyme
1 teaspoon dried rosemary
2 bay leaves
Fresh parsley, chopped (for garnish)
Preparation
Prepare the Meat: Season the beef roast with salt and pepper on all sides.
Sear the Roast: In a large skillet, heat the olive oil over medium-high heat. Add the roast and sear on all sides until browned, about 4-5 minutes per side. Transfer the roast to a slow cooker or a large Dutch oven.
Cook the Aromatics: In the same skillet, add chopped onions and garlic, sauté until softened and fragrant. Add tomato paste and cook for 1-2 minutes. Pour in beef broth and red wine (if using), scraping up any browned bits from the pan. Add Worcestershire sauce, thyme, and rosemary.
Add Vegetables: Place carrots, potatoes, and celery around the roast in the slow cooker or Dutch oven.
Cook:
Slow Cooker: Cook on low for 8 hours or on high for 4-5 hours, until the meat is tender and falls apart easily.
Oven: Preheat oven to 300°F (150°C), cover the Dutch oven, and bake for 3-4 hours, until the meat is tender.
Serve: Remove bay leaves. Shred the beef if desired, garnish with fresh parsley, and serve hot with the vegetables and gravy. Enjoy!
Enjoy!
