# What you'll need:
→ Beef and Seasoning
01 - 3–3.5 lb beef chuck roast or blade roast, well-marbled
02 - 1 ½ tsp kosher salt, plus more to taste
03 - 1 tsp freshly ground black pepper
04 - 2 tbsp all-purpose flour or gluten-free flour
→ For Searing
05 - 3 tbsp olive oil or vegetable oil, divided
06 - 1 tbsp unsalted butter
→ Vegetables and Aromatics
07 - 1 large yellow onion, sliced into thick wedges
08 - 4 cloves garlic, smashed and peeled
09 - 4 medium carrots, peeled and cut into 2-inch chunks
10 - 3 ribs celery, cut into 2-inch chunks
11 - 1 ½ lb baby potatoes or small waxy potatoes, whole or halved if large
→ Braising Liquid and Herbs
12 - 2 tbsp tomato paste
13 - 1 cup dry red wine or extra beef broth
14 - 2 ½ cups low-sodium beef broth
15 - 1 tsp Worcestershire sauce
16 - 2 sprigs fresh rosemary or 1 tsp dried
17 - 3 sprigs fresh thyme or 1 tsp dried
18 - 2 bay leaves
→ Optional Garnish and Thickener
19 - 1 ½ tbsp cornstarch mixed with 2 tbsp cold water
20 - Chopped fresh parsley for garnish
# Method:
01 - Preheat oven to 300°F for oven braising method.
02 - Pat the beef roast completely dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper, pressing seasoning into the meat.
03 - Lightly coat the seasoned roast with flour, shaking off any excess. This layer helps create a flavorful crust during searing.
04 - Heat 2 tablespoons oil and butter in a large heavy pot or Dutch oven over medium-high heat until shimmering. Sear the roast for 4–5 minutes per side until deeply browned with a rich crust. Brown the edges as well. Transfer the roast to a plate and reserve.
05 - Reduce heat to medium. Add remaining 1 tablespoon oil if needed. Add onion wedges and cook for 3–4 minutes until softened and golden at the edges. Add garlic and cook for 30–60 seconds until fragrant, being careful not to burn.
06 - Stir in tomato paste and cook for 1–2 minutes, stirring constantly, until the paste darkens to a deep rust color and develops a caramelized flavor.
07 - Pour in red wine while scraping up all browned bits from the bottom of the pan with a wooden spoon. Simmer for 2–3 minutes until the wine reduces slightly and the alcohol evaporates.
08 - Add beef broth and Worcestershire sauce, stirring thoroughly to combine all flavors.
09 - Add rosemary, thyme sprigs, and bay leaves to the liquid. Return the roast and any accumulated juices to the pot, nestling the meat into the liquid. The liquid should come approximately halfway up the sides of the roast.
10 - Bring to a gentle simmer over medium heat. Cover tightly with a heavy lid and reduce heat to low, or transfer to the preheated oven. Cook for 1½ hours.
11 - After 1½ hours, carefully turn the roast over. Add carrots, celery, and potatoes around the roast, submerging vegetables in the braising liquid. Re-cover and continue cooking for another 1½–2 hours until the beef is fork-tender and vegetables are soft but holding their shape.
12 - Remove the roast and vegetables to a serving platter. Tent loosely with aluminum foil to keep warm. Skim excess fat from the surface of the cooking liquid.
13 - For a thicker sauce, bring the remaining liquid to a simmer. Stir in the cornstarch slurry and cook for 2–3 minutes until the sauce thickens to your desired consistency. Thin with additional broth if needed.
14 - Discard herb stems and bay leaves. Shred beef into large chunks or slice against the grain into thick pieces. Return beef to the pot or arrange over vegetables. Spoon sauce generously over the top. Garnish with chopped fresh parsley if desired. Serve hot with crusty bread, buttered noodles, or mashed potatoes.
