# What You’ll Need:
→ Beef and Seasoning
01 - 3.5 lb beef chuck roast or blade roast, well-marbled
02 - 1.5 teaspoons kosher salt, plus more to taste
03 - 1 teaspoon freshly ground black pepper
04 - 2 tablespoons all-purpose flour or gluten-free flour
→ For Searing
05 - 3 tablespoons olive oil or vegetable oil, divided
06 - 1 tablespoon 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 - 1.5 pounds baby potatoes or small waxy potatoes, whole or halved if large
→ Braising Liquid and Herbs
12 - 2 tablespoons tomato paste
13 - 1 cup dry red wine or extra beef broth for non-alcoholic option
14 - 2.5 cups low-sodium beef broth
15 - 1 teaspoon Worcestershire sauce
16 - 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
17 - 3 sprigs fresh thyme or 1 teaspoon dried thyme
18 - 2 bay leaves
→ Optional
19 - 1.5 tablespoons cornstarch mixed with 2 tablespoons cold water for thickening
20 - Chopped fresh parsley for garnish
# How To Make:
01 - Preheat oven to 300°F if using the oven method for braising.
02 - Pat the beef roast dry with paper towels and season all sides generously with kosher salt and freshly ground black pepper.
03 - Lightly coat the roast with flour, dusting off any excess to create a thin, even coating.
04 - Heat oil and butter in a large heavy pot or Dutch oven over medium-high heat. Sear the roast for 4 to 5 minutes per side until deeply browned, including the edges. Transfer to a plate.
05 - Reduce heat to medium. Add remaining oil if needed. Cook onion wedges for 3 to 4 minutes until softened and golden. Add garlic and cook for 30 to 60 seconds until fragrant.
06 - Stir in tomato paste and cook for 1 to 2 minutes until darkened, stirring frequently.
07 - Pour in red wine, scraping up browned bits from the pot bottom. Simmer for 2 to 3 minutes to reduce slightly.
08 - Add beef broth and Worcestershire sauce, stirring to combine thoroughly.
09 - Add rosemary, thyme, and bay leaves. Return the seared roast and any accumulated juices to the pot, nestling it into the liquid so it comes halfway up the meat.
10 - Bring to a gentle simmer over medium heat. Cover tightly and reduce heat to low, or transfer to the preheated oven. Cook for 1 hour and 30 minutes.
11 - After 1 hour and 30 minutes, turn the roast over. Add carrots, celery, and potatoes around the roast, submerging them in the liquid. Re-cover and cook for another 1 hour and 30 minutes to 2 hours, until beef is very tender and vegetables are soft but intact.
12 - Remove the roast and vegetables to a platter and tent with foil. Skim excess fat from the liquid using a spoon or ladle.
13 - For thicker gravy, bring the liquid to a simmer. Stir in the cornstarch slurry and cook for 2 to 3 minutes until the sauce reaches desired thickness. Thin with additional broth if needed.
14 - Discard herb stems and bay leaves. Shred beef into large chunks or slice against the grain.
15 - Return beef to the pot or arrange over vegetables and spoon sauce on top. Garnish with chopped parsley if desired. Serve hot with crusty bread, buttered noodles, or mashed potatoes.
