# 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 version
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 It:
01 - Set oven to 300°F if using the oven braising method.
02 - Pat the beef roast dry and season all sides generously with kosher salt and freshly ground black pepper.
03 - Lightly dust the roast with flour on all sides, shaking off any excess coating.
04 - Heat olive 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, including the edges. Transfer to a plate and set aside.
05 - Reduce heat to medium. Add remaining 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 concentrated.
07 - Pour in red wine while 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 fresh rosemary, thyme, and bay leaves to the liquid. Return the seared roast and any accumulated juices to the pot, nestling it into the liquid so 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 the preheated 300°F oven. Braise for 1 hour and 30 minutes.
11 - Turn the roast over. Add carrots, celery, and potatoes around the roast, submerging them in the braising liquid. Re-cover and cook for another 1 hour and 30 minutes to 2 hours until beef is very tender and vegetables are soft but intact.
12 - Transfer the roast and vegetables to a serving platter and tent loosely with foil. Skim excess fat from the braising liquid.
13 - For thicker gravy, bring the liquid to a simmer over medium heat. Stir in the cornstarch slurry and cook for 2 to 3 minutes until the sauce thickens. Thin with additional broth if needed.
14 - Remove and discard herb stems and bay leaves. Shred beef into large chunks or slice against the grain.
15 - Return beef to the pot or arrange over the vegetables. Spoon sauce over the top. Garnish with chopped fresh parsley if desired.
16 - Serve hot, ideally with crusty bread, buttered noodles, or mashed potatoes.
