Ingredients:

  • 3-4 lb (1.4-1.8 kg) Chuck Roast
  • 2 tbsp Olive Oil
  • 1 large Yellow Onion, chopped (approx. 1 ½ cups)
  • 2-3 cloves Garlic, minced
  • 1 tbsp Tomato Paste
  • 1 cup (240 ml) Dry Red Wine (like Cabernet Sauvignon or Merlot)
  • 4 cups (960 ml) Beef Broth
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 1 bay leaf
  • Salt and freshly ground Black Pepper to taste
  • 1 lb (450 g) Carrots, peeled and chopped into 1-inch pieces
  • 1 lb (450 g) Yukon Gold Potatoes, peeled and quartered
  • 2 stalks Celery, chopped

Instructions:

  1. Trim excess fat from the chuck roast and season generously with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until browned (about 3-4 minutes per side). Remove the roast and set aside.
  3. Add onion and celery to the Dutch oven and sauté until softened, about 5-7 minutes. Add garlic and tomato paste and cook for another minute.
  4. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for a couple of minutes to reduce slightly.
  5. Return the roast to the Dutch oven. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Bring to a simmer.
  6. Cover the Dutch oven and bake in a preheated oven at 325°F (160°C) for 3-4 hours, or until the roast is fork-tender.
  7. About 1 hour before the end of the cooking time, add the carrots and potatoes to the pot roast.
  8. Once the roast is cooked, remove it from the Dutch oven and let it rest for 10-15 minutes before shredding with two forks.
  9. Remove the bay leaf. Serve the shredded pot roast with the cooked vegetables and plenty of the delicious braising liquid (gravy).