Ingredients:
3 to 4 lbs beef chuck roast
2 tablespoons olive oil hb
Salt and black pepper to taste
1 onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 tablespoon Worcestershire sauce
4 large carrots, peeled and cut into chunks
2 stalks celery, chopped
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
1 bay leaf
2 tablespoons flour (for thickening gravy)
For mashed potatoes:
2 lbs russet potatoes, peeled and cut into chunks
½ cup milk (more as needed)
4 tablespoons butter
Salt and pepper to taste
Instructions:
Season the chuck roast generously with salt and pepper on both sides. Heat olive oil in a large Dutch oven over medium-high heat and sear the roast until browned on all sides. Remove and set aside.
In the same pot, sauté onion and garlic for 2–3 minutes. Add the beef broth and Worcestershire sauce, scraping up browned bits from the bottom.
Return the roast to the pot. Add carrots, celery, thyme, and bay leaf. Cover and cook in a 325°F (165°C) oven for 3 to 3½ hours, or until the meat is fork-tender.
