# Components:
→ Beef
01 - 1 chuck roast (3 to 4 pounds)
02 - 2 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil
→ Vegetables
05 - 4 large carrots, peeled and cut into chunks
06 - 3 parsnips, peeled and cut into chunks
07 - 3 medium Yukon gold potatoes, cut into 2-inch pieces
08 - 2 medium onions, quartered
09 - 4 garlic cloves, peeled and smashed
10 - 2 celery stalks, cut into large pieces
→ Braising Liquid & Seasonings
11 - 2 cups beef broth (ensure gluten-free as needed)
12 - 1 cup dry red wine (or substitute additional beef broth)
13 - 2 tablespoons tomato paste
14 - 2 teaspoons dried thyme
15 - 1 teaspoon dried rosemary
16 - 2 bay leaves
# Method:
01 - Preheat oven to 325°F (165°C).
02 - Pat chuck roast dry using paper towels. Season all sides generously with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast for 3 to 4 minutes per side until well browned. Remove the roast and set aside.
04 - Place onions, carrots, parsnips, potatoes, celery, and garlic into the Dutch oven. Sauté for 5 minutes, stirring occasionally.
05 - Mix in tomato paste and cook for 1 minute, stirring to coat the vegetables.
06 - Pour in dry red wine. Scrape the bottom of the pot to release any browned bits, and let simmer for 2 minutes.
07 - Return the beef roast to the pot. Add beef broth, dried thyme, dried rosemary, and bay leaves. Ensure the liquid comes halfway up the roast.
08 - Cover the Dutch oven with the lid and transfer to the oven. Cook for 2.5 to 3 hours, turning the roast once halfway through, until beef is fork-tender and the vegetables are fully cooked.
09 - Remove bay leaves. Allow the roast to rest for 10 minutes before slicing. Serve alongside the roasted vegetables and pan juices.
