- 4 lb boneless chuck roast - 2 Tbsp butter - 1 Tbsp vegetable oil - 1 large onion chopped - 2 cloves garlic chopped - 6 carrots - 2 celery stalks chopped - 4 potatoes chopped - 2 springs fresh rosemary - 2 bay leaves - 6 oz. tomato paste - 1 cup red wine - 2 cups beef stock - Salt and pepper

Step 1

Preheat oven to 350 degrees. Season your roast on all sides with salt and pepper.

Step 2

In a large Dutch Oven, place butter and vegetable oil over medium high heat. Once hot, add your roast and sear on all sides. Remove and set aside.

Step 3

Toss together the onion, garlic, carrots, celery, potatoes, and rosemary in the pan. Allow to cook for a few minutes. Stir in tomato paste and cook for an additional few minutes.

Step 4

Deglaze the pan with red wine, scraping up any brown bits from the bottom. Allow to cook for a few minutes. 

Step 5

Place the seared roast back in the pan and top with beef stock and add in bay leaves.

Step 6

Cover and transfer to the preheated oven. Cook until roast is tender, about 5-6 hours. Remove bay leaves before serving.


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