Main Ingredients

• 1 cup
• 2 tablespoons
• 2-3 cups
• 1½ teaspoons
• 2 tablespoons
• 6 cloves
• 3 pounds
• 2 leaves
• 4 sprigs
• 1 teaspoon
• 2 onions
• 2 teaspoons
• 2 sprigs

Vegetables

• 1 pound
• for garnish
• 1½ pounds

Preparation

1. 1

   Preheat oven to 300 degrees F.

2. 2

   Generously season the {beef chuck roast} with {kosher salt} and {ground black pepper} on all sides.

Searing

1. 3

   Heat {olive oil} in a large 7-8 quart Dutch oven pot over medium-high heat. Sear the {beef chuck roast} on each side until golden brown, about 5-6 minutes per side. Remove from the pot and set aside. Do not wipe the Dutch oven clean.

2. 4

   Reduce to medium heat. Add the {large yellow onions} and saute until they start to brown, about 3 minutes, scraping the bottom and sides of the pot to deglaze with the moisture from the onions.

3. 5

   Stir in {garlic cloves} and cook for another 1 minute until fragrant.

Braising

1. 6

   Add the {red wine} and quickly deglaze the brown bits from the bottom and sides of the pot for a few seconds. Then, add 2 cups of the {beef broth}, {worcestershire sauce}, {tomato paste}, {fresh thyme sprigs}, {fresh rosemary sprigs}, and {dried bay leaves}. Stir until evenly combined and bring to a low boil.

2. 7

   Return the seared {beef chuck roast} back to the pot, along with its juices. The liquid should cover about half of the meat – if not, add more {beef broth} as needed. Cover securely with the lid and bake for 1.5 hours at 300 degrees F.

3. 8

   Remove from oven and add the {baby carrots} and {baby yellow potatoes}. At this point, you can also adjust seasoning with {kosher salt} and {ground black pepper}. Return to oven (with the lid on), and cook for 2 hours more or until the meat is fork tender and falls apart, and until the vegetables are tender.

Serving

1. 9

   If desired, garnish with {italian parsley}. To serve, you can transfer to a large platter or serve it straight from the Dutch oven. Enjoy!