Prep Time 25 minutes minutes

Cook Time 4 hours hours 10 minutes minutes

Total Time 4 hours hours 35 minutes minutes

• ▢ 1 tablespoon olive oil
• ▢ 3 to 4 pounds chuck roast or rump roast
• ▢ 1 large onion chopped, or two small onions
• ▢ 4 carrots cut into 2-inch pieces
• ▢ 2 ribs celery cut into 1 ½-inch pieces
• ▢ 1 pound baby potatoes or chopped red potatoes
• ▢ 2 cups beef broth or as needed
• ▢ 1 cup red wine *see note
• ▢ 4 cloves garlic coarsely chopped
• ▢ ½ teaspoon dried rosemary
• ▢ ½ teaspoon dried thyme leaves
• ▢ 1 bay leaf

For the Gravy

• ▢ flour or cornstarch, see notes
• ▢ butter optional

• Preheat oven to 300°F.

• Season roast with salt and pepper.

• In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.

• Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.

• Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and cook 2 hours.

• Add potatoes, carrots, and celery, and cook an additional 2 hours (for a 4 lb. roast) or until the roast and potatoes are fork-tender.

• Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices or make gravy (below) if desired.

Red wine can be replaced with additional beef broth. Any dry red wine can be used—it doesn’t have to be expensive to add great flavor. I often use Cabernet Sauvignon as I have it on hand, but you can use Malbec, merlot, or Cabernet franc among others.

To Make Gravy:

• Combine 2 tablespoons cornstarch or flour with 2 tablespoons cold water until smooth.
• Remove beef and vegetables from the pot.  Use a gravy separator or a spoon to separate the fat from the drippings.
• Bring the remaining broth/drippings to a boil and whisk in the slurry mixture a little bit at a time until thickened. Add extra broth if needed.
• Season with salt & pepper to taste.

To make gravy with a roux, add 4 tablespoons flour and 4 tablespoons butter to a saucepan and cook for 2 minutes. Gradually add 3 to 4 cups of the skimmed drippings, whisking after each addition until smooth. Let boil 1 minute and season with additional salt and pepper.

Store leftovers up to 4 days in the refrigerator or up to 3 months in the freezer.

Course Beef, Dinner, Entree, Main Course

Cuisine American