# What You 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 additional 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
# Steps:
01 - Set oven temperature to 325°F.
02 - Pat chuck roast dry and season evenly with kosher salt and black pepper on all sides.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown roast on all sides, about 3 to 4 minutes per side. Transfer roast to a plate.
04 - Add onions, carrots, parsnips, celery, and garlic to the pot. Cook for 5 minutes, stirring occasionally until vegetables soften.
05 - Stir in tomato paste and cook for 1 minute to deepen flavor.
06 - Pour in red wine and deglaze by scraping browned bits from the pot bottom. Add beef broth and Worcestershire sauce, stirring to combine.
07 - Return roast to the pot; add potatoes, dried thyme, dried rosemary, and bay leaves. Ensure liquid reaches halfway up the meat; add more broth if necessary.
08 - Cover pot with lid and transfer to oven. Roast for 2.5 to 3 hours until meat is fork-tender.
09 - Remove lid and continue roasting uncovered for the last 30 minutes to allow vegetables to caramelize.
10 - Discard bay leaves. Slice roast against the grain and serve alongside vegetables and pan juices.
