Ingredients:
3–4 lb chuck roast
2 tbsp olive oil
1 large onion, sliced
4 cloves garlic, minced
4 cups beef broth
1 cup red wine (optional, can replace with more broth)
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
6–8 carrots, peeled & cut into large chunks
2–3 lbs potatoes (Yukon Gold or red), cut into chunks
Salt & black pepper, to taste
Instructions:
Preheat oven to 300°F (150°C).
Pat roast dry, season generously with salt & pepper.
Heat olive oil in a large Dutch oven over medium-high. Sear roast on all sides until browned (about 4–5 minutes per side). Remove and set aside.
In the same pot, add onion and garlic, sauté until fragrant. Stir in tomato paste, Worcestershire sauce, thyme, and rosemary.
Pour in beef broth and wine, scraping up browned bits.
Return roast to the pot, add bay leaves, cover tightly with lid.
Roast in oven for 3–4 hours, until beef is tender and easily pulls apart.
Add carrots and potatoes during the last 1.5 hours of cooking.
Discard bay leaves, shred beef gently with forks, and serve with veggies and broth.