– 3-4 lb (1.4-1.8 kg) beef chuck roast, brisket, or bottom round roast – Salt and pepper to taste – 2 tbsp vegetable oil – 1 large onion, chopped – 4 cloves garlic, minced – 4 carrots, cut into chunks – 4 celery stalks, cut into chunks – 1 cup beef broth – 1 cup red wine (optional) – 2 tbsp tomato paste – 2-3 sprigs fresh thyme – 2-3 sprigs fresh rosemary – 2 bay leaves – 4 potatoes, cut into chunks
Season and Sear the Beef: Generously season the beef with salt and pepper. In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Add the beef and sear on all sides until browned, about 4-5 minutes per side. Remove the beef and set it aside.
Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté until the onions are translucent and the vegetables start to soften, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Deglaze the Pot: Add the red wine (if using) to the pot, scraping up any browned bits from the bottom. Let the wine simmer for a few minutes to reduce slightly. If not using wine, proceed with beef broth.
Add Liquids and Aromatics: Stir in the beef broth and tomato paste, mixing well to combine. Return the seared beef to the pot. Add the thyme, rosemary, and bay leaves. Ensure the liquid covers at least half of the beef; add more broth or water if needed.
Add Potatoes: Arrange the potato chunks around the beef in the pot. This ensures they cook evenly and absorb the delicious flavors from the broth.
Slow Cook: Cover the pot with a lid and place it in a preheated oven at 325°F (160°C). Cook for 3-4 hours, or until the beef is fork-tender and the vegetables are soft. Check occasionally to ensure there is enough liquid; add more broth if necessary.
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