# What You’ll Need:
→ Beef and Seasoning
01 - 3.25 lb beef chuck roast or blade roast, well-marbled
02 - 1.5 tsp kosher salt, plus more to taste
03 - 1 tsp freshly ground black pepper
04 - 2 tbsp all-purpose flour or gluten-free flour
→ For Searing
05 - 3 tbsp olive oil or vegetable oil, divided
06 - 1 tbsp unsalted butter
→ Vegetables and Aromatics
07 - 1 large yellow onion, sliced into thick wedges
08 - 4 cloves garlic, smashed and peeled
09 - 4 medium carrots, peeled and cut into 2-inch chunks
10 - 3 ribs celery, cut into 2-inch chunks
11 - 1.5 lb baby potatoes or small waxy potatoes, whole or halved if large
→ Braising Liquid and Herbs
12 - 2 tbsp tomato paste
13 - 1 cup dry red wine or extra beef broth for non-alcoholic option
14 - 2.5 cups low-sodium beef broth
15 - 1 tsp Worcestershire sauce
16 - 2 sprigs fresh rosemary or 1 tsp dried rosemary
17 - 3 sprigs fresh thyme or 1 tsp dried thyme
18 - 2 bay leaves
→ Optional
19 - 1.5 tbsp cornstarch mixed with 2 tbsp cold water for thickening
20 - Chopped fresh parsley for garnish
# How To Make:
01 - Preheat oven to 300°F if using the oven braising method.
02 - Pat the beef roast dry with paper towels and season all sides generously with kosher salt and freshly ground black pepper.
03 - Lightly coat the seasoned roast with flour, dusting off any excess to prevent a thick crust.
04 - Heat 2 tbsp oil and butter in a large heavy pot or Dutch oven over medium-high heat. Sear the roast for 4 to 5 minutes per side until deeply browned on all surfaces including edges. Transfer to a plate.
05 - Reduce heat to medium. Add remaining 1 tbsp oil if needed. Add onion wedges and cook for 3 to 4 minutes until softened and golden. Add smashed garlic and cook for 30 to 60 seconds until fragrant.
06 - Stir in tomato paste and cook for 1 to 2 minutes until darkened and caramelized.
07 - Pour in red wine or beef broth, scraping up all browned bits from the pot bottom. Simmer for 2 to 3 minutes to reduce slightly.
08 - Add beef broth and Worcestershire sauce, stirring to combine thoroughly.
09 - Add rosemary sprigs, thyme sprigs, and bay leaves to the pot. Return the seared roast and any accumulated juices, nestling it into the liquid until it comes halfway up the meat.
10 - Bring to a gentle simmer over medium heat. Cover tightly and reduce heat to low, or transfer to preheated 300°F oven. Cook for 1.5 hours.
11 - After 1.5 hours, turn the roast over using tongs. Arrange carrots, celery, and potatoes around the roast, submerging them in the liquid. Re-cover and continue cooking for another 1.5 to 2 hours until beef is very tender and vegetables are soft but intact.
12 - Remove roast and vegetables to a platter and tent with aluminum foil. Skim excess fat from the braising liquid using a ladle or fat separator.
13 - For thicker gravy, bring the braising liquid to a simmer. Stir in the cornstarch slurry and cook for 2 to 3 minutes until sauce thickens. Thin with additional broth if needed.
14 - Discard herb stems and bay leaves. Shred beef into large chunks or slice against the grain for optimal texture.
15 - Return beef to the pot with sauce or arrange over vegetables on a serving platter. Spoon sauce over top and garnish with chopped fresh parsley if desired.
16 - Serve hot, ideally accompanied by crusty bread, buttered noodles, or mashed potatoes.
