Ingredients
- 3 lb beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 4 carrots, peeled and cut into chunks
- 1½ lb baby potatoes
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 teaspoons fresh thyme
- 2 bay leaves
- Salt and black pepper
Instructions
Step 1
Season the roast generously with salt and pepper.
Step 2
Heat olive oil in a Dutch oven over medium-high heat. Sear the roast for 4–5 minutes per side until browned.
Step 3
Remove the roast and sauté the onion for 5 minutes. Add the garlic and cook for 1 minute.
Step 4
Stir in the tomato paste, Worcestershire sauce, and beef broth.
Step 5
Return the roast to the pot. Add the carrots, potatoes, thyme, and bay leaves.
Step 6
Cover with a lid and cook in a 325°F (163°C) oven for 3–4 hours, or until the meat is fork-tender.
Step 7
Remove the bay leaves, slice or shred the beef, and serve with the vegetables and gravy.