Braised Chuck Roast with Vegetables by Flavorsnlife

Ingredients

• 4 lb chuck roast
• 2 tbsp salt and pepper (for seasoning roast)
• 1 large red onion, sliced
• 8 cloves garlic, sliced
• 1 tbsp tomato paste
• 2 cloves garlic powder
• 1 medium onion powder
• 1 tsp italian seasoning
• 1 cup chili powder
• 1/2 tsp (adjust to taste) salt and pepper (for sauce)
• 1 cup red wine
• 2 cup beef bone broth
• 1 lb carrots, cut into chunks
• 1 lb butter potatoes, cut into chunks
• 2 bay leaves
• 2 sprigs fresh rosemary or thyme

Instructions

1. Preheat the oven to 300°F (150°C).
2. Season the chuck roast generously with salt and pepper on all sides.
3. Heat oil in a large Dutch oven over medium-high heat and sear the roast on all sides until brown, about 2-3 minutes per side. Remove roast and set aside.
4. Add the sliced red onion to the same Dutch oven and cook until translucent, about 5-7 minutes.
5. Add sliced garlic, tomato paste, garlic powder, onion powder, Italian seasoning, chili powder, salt, and pepper. Cook until fragrant, about 1 minute.
6. Pour in the red wine and deglaze the pot using a wooden spatula, scraping up any browned bits from the bottom. Add the beef bone broth and return the seared beef to the pot.
7. Add the bay leaves and fresh rosemary or thyme sprigs. Bring to a simmer, then cover the Dutch oven and transfer to the preheated oven. Braise for 2 hours.
8. Uncover the Dutch oven, add the carrots and potatoes to the pot. Stir gently to incorporate. Cover and continue to roast for another 1 hour, or until the beef is fork-tender and the vegetables are soft.