Ingredients:

  • 3-4 lb chuck roast (bones optional)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
  • 1 tablespoon fresh thyme, chopped (or 1 tsp dried)
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup red wine (optional)
  • 1 medium onion, sliced
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped

Instructions:

  1. Pat the roast dry with paper towels. Season evenly with salt, pepper, garlic powder, rosemary, and thyme.
  2. Heat olive oil in a Dutch oven over medium-high heat. Add the roast and sear each side until deeply browned (about 4-5 minutes per side).
  3. Remove roast; add onion, carrots, and celery to the pot. Sauté until softened (about 5 minutes).
  4. Stir in garlic and cook for an additional minute. Pour in red wine (if using) to deglaze, scraping up any browned bits.
  5. Return the roast to the pot. Add beef broth, ensuring the roast is partly submerged.
  6. Bring to a simmer, then cover and reduce heat to low. Cook for 2-2.5 hours or until fork-tender.
  7. Remove the roast, let it rest for 10-15 minutes, then slice and serve with veggies.