Ingredients:
- 3-4 lbs chuck roast
- 2 tbsp vegetable oil
- Salt and pepper to taste
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4-6 medium-sized potatoes, peeled and quartered
- 4-6 carrots, peeled and cut into chunks
- Fresh parsley for garnish
Directions:
- Preheat the oven to 325°F (160°C).
- Sear the seasoned chuck roast in vegetable oil until browned; set aside.
- Sauté onion and garlic in the pot.
- Deglaze with beef broth and red wine, scraping browned bits.
- Add Worcestershire sauce, tomato paste, thyme, and rosemary. Return roast to the pot, simmer, and transfer to the oven for 2-3 hours.
