Ingredients:

  • 3-4 lbs (1.4-1.8 kg) chuck roast (preferably grass-fed)
  • 2 tablespoons (30 ml) vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups (960 ml) beef broth (low sodium)
  • 2 tablespoons (30 g) tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • 3 large carrots, peeled and cut into chunks
  • 3 medium potatoes, peeled and quartered
  • 2 parsnips, peeled and cut into chunks
  • 2 stalks celery, chopped
  • Fresh parsley for garnish

Instructions:

  1. Pat the chuck roast dry and season generously with salt and pepper.
  2. Heat the vegetable oil in the Dutch oven over medium-high heat. Add the roast and sear on all sides until browned (about 4-5 minutes per side).
  3. Remove the roast from the pot. Add the onion and garlic to the pot, cooking until softened and fragrant (about 3-4 minutes).
  4. Stir in the tomato paste, Worcestershire sauce, and scrape up browned bits from the bottom.
  5. Return the roast to the pot, add beef broth, thyme, and bay leaves. Bring to a gentle simmer.
  6. Cover and transfer to the oven, cooking at 300°F (150°C) for 2 hours.
  7. After 2 hours, add carrots, potatoes, parsnips, and celery to the pot. Return to the oven and cook for an additional hour.
  8. Verify that the beef is tender and vegetables are cooked through. Remove from the oven.
  9. Let the pot roast rest for 15 minutes before slicing. Garnish with fresh parsley.