Instructions
step 1 Preheat oven to 300°F (150°C).
/ nstep 2 Season the beef roast with salt and pepper.
/ nstep 3 Heat olive oil in a large Dutch oven over medium-high heat and sear the roast on all sides until browned.
/ nstep 4 Remove the roast and set aside, then sauté onions and garlic in the same pot until fragrant.
/ nstep 5 Stir in tomato paste and cook for 1–2 minutes.
/ nstep 6 Pour in red wine (if using) and scrape up browned bits from the bottom.
/ nstep 7 Add beef broth, Worcestershire sauce, thyme, and rosemary.
/ nstep 8 Return the roast to the pot and add carrots and potatoes around it.
/ nstep 9 Cover and transfer to the oven, cooking for 3–4 hours until the meat is tender.
/ nstep 10 Remove the roast and vegetables, then simmer the liquid on the stovetop.
/ nstep 11 Mix cornstarch and water to form a slurry and stir into the gravy to thicken if desired.
/ nstep 12 Slice or shred the roast and serve with vegetables and gravy.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with extra broth to keep the meat moist. For freezing, store portions with gravy for up to 3 months and thaw overnight before reheating.
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