Ingredients:
3-4 lb beef chuck roast
Salt and pepper to taste
2 tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
4 carrots, cut into chunks
4 potatoes, cut into chunks
2 cups beef broth
1 cup red wine (optional)
2 tbsp Worcestershire sauce
2 sprigs fresh rosemary
2 sprigs fresh thyme
Instructions:
Preheat the Oven:
Preheat your oven to 300°F (150°C).
Sear the Roast:
Season the roast generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4 minutes per side. Remove the roast and set aside.
Sauté Vegetables:
Add onions and garlic to the same pot and sauté for 2-3 minutes. Add carrots and potatoes, and cook for another 5 minutes.
Deglaze and Cook:
Pour in beef broth and red wine, scraping up any browned bits from the bottom of the pot. Add Worcestershire sauce, rosemary, and thyme. Return the roast to the pot, cover with a lid, and transfer to the oven.
Cook the Roast:
Cook for 3-4 hours, or until the meat is tender and easily shreds with a fork.
Serve:
Remove the roast and vegetables from the pot, slice or shred the meat, and serve with the cooking juices.