# What You 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
→ For Searing
05 - 3 tbsp olive oil or vegetable oil, divided
06 - 1 tbsp unsalted butter
→ Vegetables & 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 & Herbs
12 - 2 tbsp tomato paste
13 - 1 cup dry red wine
14 - 2 ½ cups low-sodium beef broth
15 - 1 tsp Worcestershire sauce
16 - 2 sprigs fresh rosemary
17 - 3 sprigs fresh thyme
18 - 2 bay leaves
→ Optional
19 - 1 ½ tbsp cornstarch mixed with 2 tbsp cold water
20 - Chopped fresh parsley for garnish
# Directions:
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.
03 - Lightly dredge the roast in flour, coating all sides. Shake off any excess flour.
04 - Heat 2 tablespoons oil and butter in a large heavy pot or Dutch oven over medium-high heat. Sear the roast for 4-5 minutes per side until deeply browned, including the edges. Transfer to a plate.
05 - Reduce heat to medium. Add remaining 1 tablespoon oil if needed. Cook onion wedges for 3-4 minutes until softened and golden. Add garlic and cook 30-60 seconds until fragrant.
06 - Stir in tomato paste and cook for 1-2 minutes, stirring constantly until the paste darkens in color.
07 - Pour in red wine, scraping up the browned bits from the bottom of the pot. Simmer for 2-3 minutes until slightly reduced.
08 - Add beef broth and Worcestershire sauce, stirring to combine. Add rosemary, thyme, and bay leaves.
09 - Return the roast and any accumulated juices to the pot. The liquid should come halfway up the side of the meat.
10 - Bring to a gentle simmer over medium heat. Cover tightly with a heavy lid. 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 meat, submerging them in the braising liquid. Re-cover and continue cooking for another 1½-2 hours.
12 - Cook until the beef is fork-tender and vegetables are soft but intact. A fork should easily penetrate the meat with no resistance.
13 - Transfer the roast and vegetables to a serving platter. Tent loosely with aluminum foil to keep warm. Skim excess fat from the cooking liquid.
14 - For thicker gravy, bring the remaining liquid to a simmer. Stir in the cornstarch slurry and cook for 2-3 minutes until sauce thickens. Thin with additional broth if necessary.
15 - Remove and discard herb stems and bay leaves. Shred beef into large chunks or slice against the grain. Return beef to the pot or arrange over vegetables. Spoon sauce generously over the top and garnish with chopped parsley.
