1. Preheat your oven to 325°F (165°C).
2. Season the beef chuck roast generously with salt and pepper.
3. In a large Dutch oven over medium-high heat, warm the olive oil. Brown the roast on all sides, then remove it from the pot and set aside.
4. In the same pot, add the onion and cook until it’s softened and slightly golden, about 5 minutes. Stir in the garlic and cook for another minute.
5. Pour in the red wine, scraping up any bits from the bottom of the pot, and let it simmer for about 5 minutes.
6. Add the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves, stirring to combine.
7. Return the roast to the pot, nestling it into the liquid, then add the carrots, potatoes, and celery around the meat.
8. Cover the Dutch oven with its lid and transfer it to the preheated oven. Braise the roast for about 3 to 3.5 hours, or until the meat is fork-tender.
9. Once done, remove the roast and veggies from the pot and keep warm. Skim any excess fat from the surface of the cooking liquid and discard the bay leaves.
10. Slice the roast against the grain and serve it with the vegetables, drizzled with the luscious, reduced sauce.
Variations & Tips
For a twist, you can add mushrooms to the pot along with the other vegetables for an earthy richness. If you’re looking to incorporate more vegetables, root veggies like parsnips and turnips fit beautifully into the mix. For a tangier sauce, try adding a splash of balsamic vinegar. As a tip, make this roast a day ahead of serving — the flavors only deepen overnight, making it even more delightful.
