Ingredients:

  • 3-4 lb (1.3-1.8 kg) Chuck Roast
  • 2 tablespoons (30 ml) Olive Oil
  • 1 large Yellow Onion, roughly chopped
  • 2-3 Carrots, peeled and cut into 1-inch (2.5 cm) chunks
  • 2-3 Celery stalks, cut into 1-inch (2.5 cm) chunks
  • 4 cloves Garlic, minced
  • 1 tablespoon (15 ml) Tomato Paste
  • 1 cup (240 ml) Dry Red Wine (e.g., Merlot, Cabernet Sauvignon)
  • 4 cups (960 ml) Beef Broth (low sodium preferred)
  • 2 sprigs Fresh Rosemary
  • 2 sprigs Fresh Thyme
  • 1 teaspoon Dried Thyme
  • 1 Bay Leaf
  • 1-2 lb (450-900 g) Potatoes, quartered (Yukon Gold or Russet work well)
  • 1 lb (450 g) Turnips, peeled and cut into 1-inch chunks (optional)
  • Salt and freshly ground Black Pepper to taste
  • 2 tablespoons (30 g) All-Purpose Flour (optional)
  • 2 tablespoons (30 ml) Cold Water (optional)
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • Zest of 1 lemon

Instructions:

  1. Pat the chuck roast dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned (about 3-4 minutes per side). Remove and set aside.
  3. Add onion, carrots, and celery to the pot and cook until softened and lightly browned (about 5-7 minutes). Add garlic and tomato paste and cook for 1 minute more.
  4. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let the wine reduce slightly (about 2 minutes).
  5. Return the roast to the pot. Add beef broth, rosemary, thyme, bay leaf, potatoes, and turnips (if using). Bring to a simmer.
  6. Cover the pot and transfer to a preheated oven at 325°F (160°C). Cook until the roast is fork-tender (about 3-4 hours). Internal temperature should reach 203°F (95°C).
  7. Remove the roast and vegetables from the pot and set aside. If the gravy is too thin, whisk together flour and cold water to create a slurry. Whisk the slurry into the gravy and simmer over medium heat until thickened.
  8. Shred the roast with two forks. Serve with the vegetables and gravy. Sprinkle with gremolata (if using).