INGREDENT
- 3–4 lb beef roast (chuck, rump, or sirloin tip)
- 2 tbsp olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, or use more broth)
- 2 tbsp Worcestershire sauce
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp dried thyme (or fresh sprigs)
- 3 carrots, cut into chunks
- 3 potatoes, cut into chunks
- 2 stalks celery, chopped
Instructions
- Preheat oven to 325°F (165°C).
- Pat the beef roast dry with paper towels, then season generously with salt and pepper.
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast on all sides until browned (about 3–4 minutes per side). Remove and set aside.
- In the same pot, add onions and garlic. Sauté until fragrant.
- Pour in red wine to deglaze the pot, scraping up the browned bits. Let simmer for 2 minutes.
- Add beef broth, Worcestershire sauce, and thyme. Return the roast to the pot.
- Cover tightly with a lid or foil and transfer to the oven. Roast for 2.5–3 hours, until the beef is fork-tender.
- Add carrots, potatoes, and celery during the last hour of cooking.
- Remove roast and vegetables. Let meat rest for 10 minutes before slicing.
- Optional: Thicken pan juices with 1 tbsp cornstarch mixed with water for a quick gravy.
Would you like me to make this an easy crockpot/slow cooker version too, so it’s more hands-off?