Ingredients:

  • 3-4 lb (1.4-1.8 kg) chuck roast
  • 2 tbsp (30 ml) olive oil
  • 1 large yellow onion, chopped (approx. 2 cups)
  • 2 carrots, peeled and chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. 1 cup)
  • 4 cloves garlic, minced
  • 1 tbsp (15 ml) tomato paste
  • 1 cup (240 ml) dry red wine (such as Cabernet Sauvignon or Merlot) optional
  • 4 cups (960 ml) beef broth
  • 2 bay leaves
  • 1 tbsp dried thyme
  • 1 tsp dried rosemary
  • Salt and freshly ground black pepper, to taste
  • 1 lb (450g) baby potatoes, halved or quartered if large
  • 1 lb (450g) carrots, peeled and cut into 1-inch pieces
  • 1/2 lb (225g) mushrooms, quartered (cremini or button)

Instructions:

  1. Pat the chuck roast dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a Dutch oven (or pot) over medium-high heat. Sear the roast on all sides until deeply browned. Remove roast and set aside.
  3. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and tomato paste; cook for 1 minute more.
  4. If using, pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for a minute or two to reduce slightly.
  5. Pour in the beef broth, add bay leaves, thyme, and rosemary. Bring to a simmer.
  6. Return the seared roast to the pot, ensuring it's mostly submerged in the liquid.
  7. Cover the pot and braise in a preheated oven at 325°F (160°C) for 3-4 hours, or simmer gently on the stovetop over low heat for 3-4 hours, or cook in a slow cooker on low for 6-8 hours or on high for 3-4 hours, until the roast is fork-tender.
  8. Add the potatoes, carrots, and mushrooms to the pot during the last hour of cooking time.
  9. Remove the roast from the pot and shred it with two forks. Discard the bay leaves. Return the shredded meat to the pot with the vegetables and juices. Stir to combine.
  10. Serve hot.