Season & Sear
Pat the roast dry and generously season with salt and pepper.
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat.
Sear roast on all sides until deeply browned (about 3–4 minutes per side). Remove and set aside.
2. Sauté Aromatics
In the same pot, add onion and sauté until golden (5–6 min).
Add garlic, cook 1 minute more.
Stir in tomato paste and cook another minute until darkened.
3. Deglaze & Build Flavo
Pour in red wine, scraping up all the browned bits.
Stir in Worcestershire sauce and beef broth.
4. Assemble & Braise
Return roast to the pot and nestle carrots and potatoes around it.
Add rosemary, thyme, and bay leaves.
Cover tightly with lid and cook in a preheated oven at 300°F (150°C) for 3–3.5 hours, until meat is fork-tender.
5. Make the Gravy (Optional)
Remove roast and vegetables from the pot and keep warm.
Simmer the remaining liquid on the stove to reduce and thicken, or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) for a richer gravy.
Serve:
Slice or shred the beef and spoon over creamy mashed potatoes or buttered noodles, surrounded by the veggies and bathed in gravy.
Tips:
For extra flavor, add mushrooms or a splash of balsamic vinegar.
Use a slow cooker: low for 8 hours, high for 4–5 hours.
Leftovers are amazing in sandwiches, wraps, or shepherd’s pie!