Ingredients:

  • 3 to 4 lbs chuck roast, trimmed
  • 2 tablespoons vegetable oil
  • 2 cups beef broth
  • 1 cup dry red wine (optional)
  • 1 large onion, chopped
  • 4 cloves of garlic, minced
  • 3 carrots, cut into chunks
  • 2 stalks of celery, chopped
  • 2 bay leaves
  • 1 tablespoon dried thyme
  • 1 tablespoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon rosemary (optional)
  • Fresh parsley, chopped for serving

Instructions:

  1. Chop onion, carrots, celery, and mince garlic. Trim excess fat from the chuck roast.
  2. Heat vegetable oil in a large pot over medium-high heat. Sear the roast on all sides until browned (about 3-4 minutes per side).
  3. Remove the roast and set it aside. Add onion and garlic to the pot, sautéing until fragrant and softened.
  4. Pour in red wine (if using) and scrape up any browned bits from the bottom. Simmer for 2 minutes.
  5. Return the roast to the pot. Add beef broth, carrots, celery, bay leaves, thyme, paprika, salt, pepper, and rosemary.
  6. Bring to a gentle simmer, cover with lid, and transfer to a preheated oven set at 300°F (150°C). Cook for about 3 hours, or until the meat is fork-tender.
  7. Remove from the oven and let rest for 10 minutes. Garnish with fresh parsley before slicing.