Ingredients:

  • 3 lbs Chuck Roast (or Shoulder Cut)
  • 2 Tbsp Kosher Salt
  • 1 Tbsp Freshly Ground Black Pepper
  • 1/4 cup All-Purpose Flour
  • 2 Tbsp Olive Oil or Vegetable Oil
  • 1 large Yellow Onion, roughly chopped
  • 3 medium Carrots, peeled and cut into 1-inch chunks
  • 3 medium Celery Stalks, chopped into 1-inch pieces
  • 4 cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 1 cup Dry Red Wine (Optional)
  • 4 cups Beef Broth (low sodium)
  • 4 sprigs Fresh Thyme
  • 2 Bay Leaves
  • 1 Tbsp Worcestershire Sauce
  • 5 lbs Yukon Gold or Russet Potatoes, quartered

Instructions:

  1. Pat the roast thoroughly dry with paper towels. In a shallow dish, combine salt and pepper. Dredge the roast lightly in flour, shaking off excess.
  2. Heat oil in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering. Sear the roast on all sides until a deep, dark crust forms (about 3-4 minutes per side). Remove the beef and set aside.
  3. Reduce heat to medium. Add onions, carrots, and celery to the pot. Sauté until softened and lightly browned (about 8 minutes), scraping up any browned bits (fond) from the bottom.
  4. Clear a space in the centre, add the minced garlic and tomato paste. Cook for 1 minute until the paste darkens slightly.
  5. Pour in the red wine (if using). Bring to a simmer, scraping vigorously to lift all remaining brown bits from the bottom. Let the wine reduce by half (about 3 minutes).
  6. Return the beef to the pot, nestled amongst the vegetables. Pour in the beef broth until the meat is about two-thirds submerged. Add thyme, bay leaves, and Worcestershire sauce.
  7. Bring the liquid just to a simmer on the hob. Cover tightly with the lid and transfer to a preheated oven at 325°F (160°C). Braise for 2.5 hours.
  8. Carefully nestle the quartered potatoes around the roast. Re-cover and continue cooking until the beef is fork-tender (another 1 to 1.5 hours).
  9. Remove the roast and vegetables to a warm platter and cover loosely with foil to rest.
  10. Strain the remaining liquid into a saucepan, discarding the solids. Skim off any excess fat. Bring to a simmer, tasting and adjusting seasoning. Thicken with a cornstarch slurry if necessary.
  11. Slice or shred the beef and serve immediately, generously smothered in the gravy and accompanied by the tender vegetables.