How to make it
6 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 325°F (163°C). Generously season the beef chuck roast on all sides with salt and pepper.
Heat the olive oil
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef until deeply browned on all sides, about 4-5 minutes per side. Remove the roast and set aside on a plate.
15 minAdd the chopped onion
In the same pot, add the chopped onion. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
5 minPour in the red wine and beef broth,
Pour in the red wine (if using) and beef broth, using a wooden spoon to scrape up the brown bits from the bottom of the pot. Stir in the Worcestershire sauce, thyme, and rosemary.
Return the roast
Return the roast to the pot. Cover with a tight-fitting lid and place in the preheated oven. Bake for 2 hours.
2 hrRemove the pot from the oven
Remove the pot from the oven. Carefully arrange the carrots and potatoes around the roast. Cover and return to the oven for another 60 minutes, or until the vegetables are tender and the beef shreds easily with a fork.
1 hr
A little kitchen wisdom
For the best flavor, make sure to sear the beef until a deep brown crust forms. If you prefer not to use wine, simply substitute with more beef broth.
