1large yellow onionpeeled and cut into large wedges
2clovesgarlicpeeled or 1 tablespoon of garlic powder
2celery stalkscut into large pieces
4potatoescut into large pieces
2sprigsfresh rosemaryor 2 teaspoons of dried rosemary
Salt and pepper to taste
Preheat oven to 350˚F. Season the beef on all sides with salt and pepper.
In a large Dutch oven, place the butter and vegetable oil over medium high heat. Once hot and the butter is melted, add the seasoned beef and sear until golden brown on all sides. Remove to a plate and set aside.
Toss together the onion, garlic, carrots, celery, potatoes, rosemary in the pan. Allow to cook, stirring occasionally, until browned. Stir in the tomato paste and continue to cook for another 2-3 minutes.
Deglaze the pan with the red wine, scraping up the brown bits from the bottom of the pan, and continue to cook for another 2-3 minutes.
Place the seared beef back in the pan and top with the beef stock and add bay leaves.
Cover and transfer to the preheated oven. Cook until the beef is tender and shreds easily, about 5-6 hours. Season with more salt and pepper if needed. Remove the bay leaves before serving. Serve hot with desired sides.
We love using whole carrots so they don't get mushy. Do not use carrot slices as they will cook for too long and get super mushy. While we love all potatoes, yukon gold or russet potatoes, are our favorite to all to our beef chuck roast as they are hearty enough to cook along with the beef without getting mushy. Make sure to sear the beef on all sides. This will ensure a juicy pot roast.