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Pat the 3 pounds of chuck roast dry thoroughly with paper towels. This helps achieve a better sear.

In a small bowl, combine all seasoning ingredients: 2 teaspoons salt, 2 teaspoons smoked paprika, 2 teaspoons pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon oregano, 1/2 teaspoon cayenne pepper, and 1 teaspoon brown sugar. Mix well.

Generously season the chuck roast on all sides with the prepared seasoning blend, pressing it gently to adhere.

Heat 2 tablespoons of oil in a large Dutch oven or oven-safe pot over medium-high heat until shimmering.

Carefully place the seasoned chuck roast into the hot pot. Sear on all sides until a deep golden-brown crust forms, about 3-4 minutes per side. Remove the seared roast from the pot and set it aside.

Add the diced yellow onion and minced garlic to the pot. Cook for 2 to 3 minutes, stirring occasionally, until softened and fragrant.

Stir in the 2 tablespoons of tomato paste and cook for another 2 to 3 minutes, stirring constantly, to deepen its flavor.

Pour in 1 cup of dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring to a simmer and cook for 2-3 minutes to reduce slightly.

Return the seared chuck roast to the pot.

Add 1 1/2 cups of beef broth, 2 bay leaves, and the small bunch of fresh thyme to the pot. Ensure the liquid comes about halfway up the roast.

Cover the pot with a tight-fitting lid and transfer it to an oven preheated to 300°F. Cook for approximately 2 hours.

After 2 hours, carefully remove the pot from the oven.

Add the chopped carrots, chopped celery, and baby potatoes to the pot, nestling them around the roast.

Cover the pot again and return it to the oven for an additional 1 hour, or until the vegetables are tender and the roast is fork-tender.

Once cooked, remove the pot from the oven.

Carefully remove the baby potatoes from the pot and transfer them to a separate bowl. You can leave them whole or mash them for serving.

Transfer the cooked chuck roast to a plate.

Remove and discard the bay leaves and thyme sprigs from the pot.

In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water until a smooth slurry forms.

Place the pot with the sauce and vegetables over medium heat on the stovetop. Gradually whisk in the cornstarch slurry, stirring continuously until the sauce thickens to your desired consistency.

Return the cooked chuck roast to the pot with the thickened sauce and vegetables.

Using two forks, shred the chuck roast directly in the pot, mixing it thoroughly with the rich sauce and tender vegetables.

To serve, plate the mashed or whole potatoes and top generously with the shredded pot roast mixture.


Pat the 3 pounds of chuck roast dry thoroughly with paper towels. This helps achieve a better sear.

In a small bowl, combine all seasoning ingredients: 2 teaspoons salt, 2 teaspoons smoked paprika, 2 teaspoons pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon oregano, 1/2 teaspoon cayenne pepper, and 1 teaspoon brown sugar. Mix well.

Generously season the chuck roast on all sides with the prepared seasoning blend, pressing it gently to adhere.

Heat 2 tablespoons of oil in a large Dutch oven or oven-safe pot over medium-high heat until shimmering.

Carefully place the seasoned chuck roast into the hot pot. Sear on all sides until a deep golden-brown crust forms, about 3-4 minutes per side. Remove the seared roast from the pot and set it aside.

Add the diced yellow onion and minced garlic to the pot. Cook for 2 to 3 minutes, stirring occasionally, until softened and fragrant.

Stir in the 2 tablespoons of tomato paste and cook for another 2 to 3 minutes, stirring constantly, to deepen its flavor.

Pour in 1 cup of dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring to a simmer and cook for 2-3 minutes to reduce slightly.

Return the seared chuck roast to the pot.

Add 1 1/2 cups of beef broth, 2 bay leaves, and the small bunch of fresh thyme to the pot. Ensure the liquid comes about halfway up the roast.

Cover the pot with a tight-fitting lid and transfer it to an oven preheated to 300°F. Cook for approximately 2 hours.

After 2 hours, carefully remove the pot from the oven.

Add the chopped carrots, chopped celery, and baby potatoes to the pot, nestling them around the roast.

Cover the pot again and return it to the oven for an additional 1 hour, or until the vegetables are tender and the roast is fork-tender.

Once cooked, remove the pot from the oven.

Carefully remove the baby potatoes from the pot and transfer them to a separate bowl. You can leave them whole or mash them for serving.

Transfer the cooked chuck roast to a plate.

Remove and discard the bay leaves and thyme sprigs from the pot.

In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water until a smooth slurry forms.

Place the pot with the sauce and vegetables over medium heat on the stovetop. Gradually whisk in the cornstarch slurry, stirring continuously until the sauce thickens to your desired consistency.

Return the cooked chuck roast to the pot with the thickened sauce and vegetables.

Using two forks, shred the chuck roast directly in the pot, mixing it thoroughly with the rich sauce and tender vegetables.

To serve, plate the mashed or whole potatoes and top generously with the shredded pot roast mixture.
