Ingredients:
1 tablespoon olive oil 3-4 pounds chuck roast or rump roast 1 large onion chopped, or two small onions 4 carrots cut into 2″ pieces 2 stalks celery cut into 1 ½” pieces 1 pound baby potatoes 1 cup red wine 2 cups beef broth or as needed 4 cloves garlic coarsely chopped ½ teaspoon rosemary ½ teaspoon thyme 1 bay leaf
Instructions:
Preheat oven to 300°F. Season roast with salt and pepper. In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed. Arrange onions around the roast. Combine wine, broth, rosemary, garlic, and thyme. Pour over the roast. Add bay leaf. Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and bake 2 hours. Add potatoes, carrots, and celery, and bake an additional 2 hours (for a 4lb roast) or until the roast and potatoes are fork-tender. Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices (or make gravy below if desired). To make gravy: Combine 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Remove beef and vegetables from the pot and set them on a plate to rest. Add extra broth if needed. Bring broth to a boil and whisk in cornstarch mixture a little bit at a time until thickened. Season with salt & pepper to taste.
