👩🍳 Instructions
1
Pat beef chuck roast pieces completely dry with paper towels. Season generously on all sides with salt and freshly ground black pepper. Preheat oven to 325°F (160°C).
2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat until shimmering. Working in batches, sear beef pieces until deeply browned on all sides, about 3-4 minutes per side. Remove seared beef to a plate and set aside.
3
Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Sauté, stirring occasionally, until softened, about 8-10 minutes. Stir in minced garlic and tomato paste, cooking for another minute until fragrant.
4
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Bring to a simmer and cook for 2-3 minutes, allowing some alcohol to evaporate.
5
Return the seared beef to the pot. Pour in beef broth and Worcestershire sauce. Add bay leaves and fresh thyme sprigs. Ensure liquid mostly covers the meat. Bring to a gentle simmer on the stovetop.
6
Cover the Dutch oven tightly and transfer to the preheated oven. Braise for 2 hours.
7
Carefully remove pot from the oven. Stir in the quartered potatoes. Re-cover the pot and return to the oven for another 1 to 1 ½ hours, or until beef is incredibly tender and easily shreds with a fork, and potatoes are cooked through.
8
Remove bay leaves and thyme sprigs. If desired, remove beef and vegetables to a platter. Place Dutch oven back on stovetop over medium heat. Whisk together 2 tablespoons flour with 2 tablespoons cold water to create a slurry. Whisk slurry into simmering sauce and cook, stirring, until thickened to desired consistency. Taste and adjust seasonings.
9
Serve hot, garnished with fresh chopped parsley, if using.
