# Components:
→ Beef
01 - 1 (3 to 4 lb) chuck roast
02 - 2 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil
→ Vegetables
05 - 4 large carrots, peeled and cut into chunks
06 - 3 parsnips, peeled and cut into chunks
07 - 3 medium Yukon Gold potatoes, cut into 2-inch pieces
08 - 2 medium onions, quartered
09 - 4 cloves garlic, peeled and 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 - Preheat the oven to 325°F.
02 - Pat the chuck roast dry and season thoroughly with kosher salt and freshly ground black pepper on all sides.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3 to 4 minutes per side until deeply browned, then remove and set aside.
04 - Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot and sauté for 5 minutes, stirring occasionally.
05 - Stir in tomato paste and cook for 1 minute to deepen flavor.
06 - Pour in red wine (or extra beef broth), scraping the bottom of the pot to release browned bits, then simmer for 2 minutes to reduce slightly.
07 - Return the roast to the Dutch oven. Add beef broth, dried thyme, rosemary, and bay leaves, ensuring the liquid reaches halfway up the roast.
08 - Cover and transfer to the oven. Roast for 2.5 to 3 hours, turning once halfway through, until the beef is fork-tender and vegetables are fully cooked.
09 - Remove bay leaves. Allow the roast to rest for 10 minutes before slicing. Serve alongside the roasted vegetables with pan juices.
