# What You Need:
→ Beef
01 - 3.5-pound chuck roast
02 - 2 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil
→ Vegetables
05 - 4 large carrots, peeled and cut into chunks
06 - 3 parsnips, peeled and cut into chunks
07 - 3 medium Yukon gold potatoes, cut into 2-inch pieces
08 - 2 medium onions, quartered
09 - 4 garlic cloves, peeled and smashed
10 - 2 celery stalks, cut into large pieces
→ Braising liquid and seasonings
11 - 2 cups gluten-free beef broth
12 - 1 cup dry red wine
13 - 2 tablespoons tomato paste
14 - 2 teaspoons dried thyme
15 - 1 teaspoon dried rosemary
16 - 2 bay leaves
# How to Make It:
01 - Preheat oven to 325°F. Pat beef dry and season evenly with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Brown the roast on all sides, about 3 to 4 minutes per side. Remove and set aside.
03 - Add onions, carrots, parsnips, potatoes, celery, and smashed garlic to the pot. Cook, stirring occasionally, for 5 minutes.
04 - Stir in tomato paste and cook for 1 minute to develop flavor.
05 - Pour in dry red wine, scraping browned bits from the bottom. Simmer for 2 minutes to reduce slightly.
06 - Return roast to pot. Add beef broth, dried thyme, rosemary, and bay leaves. Ensure liquid reaches halfway up the roast.
07 - Cover and transfer pot to oven. Roast for 2.5 to 3 hours, turning roast once halfway through, until tender and vegetables are cooked.
08 - Remove bay leaves. Let roast rest 10 minutes before slicing. Serve alongside roasted vegetables and pan juices.
