Pat beef dry, season generously with salt and pepper.
Heat oil in a Dutch oven (or large oven-safe pot) over medium-high.
Sear roast on all sides until deeply browned (about 4–5 minutes per side). Remove and set aside.
2. Build the Base:
Add onions, carrots, and garlic to the pot, sauté 2–3 minutes.
Stir in tomato paste and cook briefly until darkened.
Deglaze with red wine (scraping brown bits), then pour in beef broth and Worcestershire.
3. Add Roast & Potatoes:
Return beef to the pot.
Nestle potatoes around the meat.
Add herbs and bay leaves.
4. Slow Cook:
Cover and cook in oven at 300°F (150°C) for 3 ½–4 hours, until beef is fork-tender. (Or simmer on stove over low heat, or cook in a slow cooker on LOW for 8–9 hours.)
5. Serve:
Remove bay leaves and herb stems.
Slice or shred roast, serve with carrots, potatoes, and plenty of juices spooned on top.
💡 Tips & Variations
If you like a thicker gravy, remove beef and veggies, then simmer juices with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
Add parsnips or turnips for more earthy flavor.
Leftovers make amazing sandwiches with melted provolone on crusty bread.
Do you want me to also give you a slow cooker version with a ready-made gravy (super hands-off and perfect for weeknights)?
