– 3 lbs beef chuck roast – 2 tbsp olive oil – 1 onion, chopped – 4 garlic cloves, minced – 4 carrots, chopped – 3 potatoes, cubed – 2 cups beef broth – 1 cup red wine (optional) – 2 tbsp tomato paste – 2 tsp thyme – 1 tsp rosemary – Salt and pepper to taste
Preheat oven to 325°F. Pat roast dry and season with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Sear roast on all sides.
Remove the roast and set aside. In the same pot, sauté onions and garlic for 2–3 minutes until fragrant. Stir in tomato paste and cook briefly.
Add carrots and potatoes to the pot. Pour in beef broth and wine. Stir in thyme and rosemary. Return roast to the pot, nestling it into the mixture.
Cover the Dutch oven with a lid and place it in the preheated oven. Bake for 3–4 hours, or until the beef is tender and easily shreds with a fork.
Check occasionally and add more broth if needed. The vegetables should be soft and infused with flavor. Stir gently without breaking them.
Once cooked, remove the pot from the oven. Let roast rest for 10 minutes before slicing or shredding. Spoon sauce and veggies over the meat.
Serve hot with crusty bread or over mashed potatoes. Store leftovers in an airtight container and refrigerate. Tastes even better the next day!
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