Instructions
1. Prepare the Roast
- Preheat oven to 325°F (165°C).
- Season the roast generously with salt and pepper.
- In a large Dutch oven or oven-safe pot, heat oil over medium-high heat.
- Sear the roast on all sides until browned (about 3–4 minutes per side). Remove and set aside.
2. Sauté Aromatics
- In the same pot, sauté onion and garlic until softened, about 3–4 minutes.
- Stir in tomato paste and cook 1 minute to deepen the flavor.
3. Braise the Roast
- Return roast to the pot and add beef broth, Worcestershire sauce, and thyme.
- Bring to a simmer, then cover and transfer to oven.
- Roast 2½–3 hours, basting occasionally, until beef is fork-tender.
4. Add Vegetables
- Add carrots, potatoes, and celery to the pot.
- Cover and continue roasting 45 minutes to 1 hour until vegetables are tender.
5. Serve
- Remove roast and vegetables from the pot.
- Optionally, thicken pan juices into a gravy: whisk in 2 tbsp flour over medium heat until thickened.
- Slice or shred the roast, serve with vegetables, and spoon gravy on top.
- Garnish with fresh parsley.
✨ Tips:
- For extra flavor, add a splash of red wine to the braising liquid.
- Leftovers make amazing sandwiches or beef hash.
- Cooking low and slow ensures the meat stays juicy and tender.
If you want, I can also give you a slow-cooker version that’s even more hands-off but equally tender and flavorful.
Do you want me to share the slow-cooker version?
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