# What You'll Need:
→ Meat
01 - 3 lbs beef chuck roast, trimmed
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp black pepper
→ Vegetables
05 - 4 large carrots, peeled and cut into 2-inch pieces
06 - 3 parsnips, peeled and cut into 2-inch pieces
07 - 3 medium russet potatoes, peeled and quartered
08 - 2 medium yellow onions, peeled and quartered
09 - 3 celery stalks, cut into large pieces
10 - 4 garlic cloves, smashed
→ Liquids & Seasonings
11 - 2 cups beef broth (gluten-free if needed)
12 - 1 cup dry red wine (or extra broth)
13 - 2 tbsp tomato paste
14 - 2 tsp Worcestershire sauce (gluten-free if needed)
15 - 2 tsp dried thyme
16 - 2 tsp dried rosemary
17 - 2 bay leaves
# How To Make It:
01 - Set oven to 325°F.
02 - Pat chuck roast dry and season evenly with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high. Brown roast on all sides, about 3 to 4 minutes per side. Remove and set aside.
04 - Add onions, carrots, parsnips, celery, and garlic to the pot. Cook for 5 minutes, stirring occasionally.
05 - Stir in tomato paste and cook for 1 minute.
06 - Pour in red wine to deglaze, scraping up browned bits. Add beef broth and Worcestershire sauce.
07 - Return roast to pot. Add potatoes, thyme, rosemary, and bay leaves. Ensure liquid reaches halfway up the meat; add more broth if necessary.
08 - Cover pot tightly and roast in oven for 2.5 to 3 hours until beef is fork-tender.
09 - Remove lid and continue roasting uncovered for the last 30 minutes to caramelize vegetables.
10 - Discard bay leaves. Slice roast against the grain and serve with vegetables and pan juices.
