Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil
  • 3-4 pounds chuck roast (or rump roast)
  • 1 large onion (chopped, or two small onions)
  • 4 carrots (cut into 2" pieces)
  • 2 stalks celery (cut into 1 ½" pieces)
  • 1 pound baby potatoes
  • 2 cups beef broth (or as needed)
  • 1 cup red wine
  • 4 cloves garlic (coarsely chopped)
  • ½ teaspoon rosemary
  • ½ teaspoon thyme
  • 1 bay leaf

Instruction

  • Preheat oven to 300°F.
  • Season roast with salt and pepper.
  • In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.
  • Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.
  • Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and bake 2 hours.
  • Add potatoes, carrots, and celery, and bake an additional 2 hours (for a 4lb roast) or until the roast and potatoes are fork-tender.
  • Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices (or make gravy below if desired).