Ingredients

• 1 tablespoon olive oil
• 3 to 4 pounds chuck roast or rump roast
• 1 large onion (chopped) or 2 small onions
• 4 carrots (cut into 2-inch pieces)
• 2 ribs celery (cut into 1½-inch pieces)
• 1 pound baby potatoes (or chopped red potatoes)
• 3 cups beef broth (or as needed)
• 4 cloves garlic (coarsely chopped)
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme leaves
• 1 bay leaf

• Flour or cornstarch (see notes)
• Butter (optional)

Instructions:

1. Preheat the Oven:
   • Preheat oven to 300°F (150°C).
2. Season the Roast:
   • Season the roast generously with salt and pepper.
3. Sear the Roast:
   • Heat olive oil in a large Dutch oven over medium-high heat.
   • Sear the roast on each side for about 4 minutes or until browned.
   • Add more oil if necessary.
4. Prepare the Cooking Liquid:
   • Arrange the chopped onions around the roast.
   • In a separate bowl, combine the beef broth, garlic, rosemary, and thyme.
   • Pour this mixture over the roast and add the bay leaf.
5. Simmer on the Stovetop:
   • Bring the liquid to a simmer over medium-high heat.
   • Once simmering, cover the Dutch oven with a lid and transfer it to the preheated oven.
6. Slow Cook:
   • Let the roast cook in the oven for about 2 hours.
   • Then, add the potatoes, carrots, and celery.
   • Continue to cook for another 2 hours (for a 4 lb roast), or until the roast and vegetables are fork-tender.
7. Shred the Roast:
   • Discard the bay leaf.
   • Use a fork to gently shred the beef into large pieces, or slice the roast into thick cuts.
   • Serve with the cooking juices or make gravy (see instructions below) if desired.

Gravy Instructions

1. Thicken the sauce: To make gravy, mix 2 tablespoons of flour or cornstarch with 2 tablespoons of cold water to create a smooth slurry.
2. Prepare the drippings: Remove the beef and vegetables from the pot. Use a spoon or gravy separator to remove excess fat from the cooking juices.
3. Boil the drippings: Bring the remaining broth and drippings to a boil. Slowly whisk in the slurry, a little at a time, until the sauce thickens. Add extra broth if necessary to adjust the consistency. Season with salt and pepper to taste.
4. Alternative gravy method (roux): For a richer gravy, melt 4 tablespoons of butter in a saucepan and stir in 4 tablespoons of flour. Cook for 2 minutes to form a roux. Gradually add 3 to 4 cups of the skimmed drippings, whisking constantly until smooth. Let it boil for a minute, then season with salt and pepper.

Notes:

• Gravy: You can make the gravy using either cornstarch or flour, depending on your preference.
• Storage: Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Calories: 418 kcal | Carbohydrates: 16g | Protein: 35g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 282mg | Potassium: 1119mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5171 IU | Vitamin C: 15mg | Calcium: 60mg | Iron: 4mg