Ingredients

• 1 tbsp olive oil
• 3–4 lbs chuck or rump roast
• 1 large onion (or 2 small), chopped
• 4 carrots, cut into 2-inch pieces
• 2 celery ribs, cut into 1.5-inch pieces
• 1 lb baby potatoes (or chopped red potatoes)
• 3 cups beef broth (plus more if needed)
• 4 garlic cloves, coarsely chopped
• ½ tsp dried rosemary
• ½ tsp dried thyme
• 1 bay leaf

• Flour or cornstarch (see notes)
• Optional: butter

Instructions

1. Preheat oven to 300°F.
2. Season roast with salt and pepper.
3. Heat olive oil in a Dutch oven over medium-high. Sear roast on all sides (about 4 minutes per side), adding more oil if needed.
4. Add onions around the roast. In a bowl, mix broth, garlic, rosemary, and thyme. Pour over the roast and toss in the bay leaf.
5. Bring to a simmer on the stovetop. Once bubbling, cover and transfer to oven. Cook for 2 hours.
6. Add potatoes, carrots, and celery. Cover again and cook for another 2 hours (for a 4 lb roast), or until meat and veggies are fork-tender.
7. Discard bay leaf. Shred or slice roast. Serve with the cooking juices or make gravy.

Gravy Options

• Mix 2 tbsp cornstarch or flour with 2 tbsp cold water.
• Remove beef and veggies. Skim fat from drippings.
• Bring liquid to boil and whisk in slurry until thickened. Add broth if needed. Season to taste.

• In a saucepan, melt 4 tbsp butter and stir in 4 tbsp flour. Cook 2 mins.
• Slowly whisk in 3–4 cups skimmed drippings. Bring to boil, whisk until smooth, and season.

Storage

• Refrigerate leftovers up to 4 days
• Freeze up to 3 months (store gravy separately if possible)

Notes

• Dried herbs are used, but fresh can be substituted if preferred.

Nutrition