Directions :
Preheat oven to 325°F (163°C).
Season the beef generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned. Remove roast and set aside.
In the same pot, add onion and garlic; sauté 3–4 minutes until fragrant.
Add carrots and celery, cooking 2–3 minutes to slightly soften.
Stir in tomato paste, thyme, rosemary, and bay leaves; cook 1 minute to release aromas.
Pour in beef broth and red wine (if using); scrape up browned bits from the bottom.
Return the beef to the pot. Cover with lid and transfer to the oven.
Braise 3–4 hours until meat is fork-tender. Check occasionally, basting with liquid if needed.
Remove roast and vegetables; tent with foil to keep warm.
Optional: Make gravy by whisking 2 tbsp flour into the remaining liquid on stovetop; simmer until thickened.
Serve roast sliced or shredded with vegetables, topped with gravy and chopped parsley.
Recipe Details :
Prep Time: 20 min
Cook Time: 3–4 hours
Total Time: 3 h 20 min – 4 h 20 min
Servings: 6–8
Difficulty: Medium
Variations & Substitutions :
Add potatoes for a one-pot meal.
Swap red wine for extra beef broth if preferred.
Use fresh herbs instead of dried for more fragrant flavor.
For slow cooker: cook on low 8 hours or until tender.
Serving Suggestions :
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