Description
Unlock the secret to a perfectly tender, savory French roast with a rich, aromatic gravy. This recipe promises a comforting, melt-in-your-mouth meal that’s easier to achieve than you think.
Ingredients
- 2–3 lbs beef chuck roast
- 2 tbsp olive oil or vegetable oil
- 2 medium yellow onions, chopped
- 3 medium carrots, chopped
- 2 celery stalks, chopped
- 4–6 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup dry red wine (e.g., Cabernet Sauvignon, Merlot)
- 4 cups low sodium beef broth
- 4–5 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 large bay leaves
- Salt and freshly ground black pepper, to taste
- 2 tbsp all-purpose flour (for gravy) OR 1 tbsp cornstarch mixed with 2 tbsp cold water
Instructions
- 1. Prep and Season Roast: Remove roast from fridge 1 hour prior. Pat dry, season generously with salt and pepper.
- 2. Sear Beef: Heat oil in a Dutch oven over medium-high heat. Sear roast on all sides until deep brown (4-6 min per side). Remove and set aside.
- 3. Sauté Aromatics & Deglaze: Reduce heat to medium. Add onions, carrots, celery; sauté 5-7 mins. Add garlic, tomato paste; cook 1 min. Pour in red wine, scraping up browned bits, simmer 2-3 mins.
- 4. Add Liquids & Simmer: Stir in beef broth, thyme, rosemary, bay leaves. Bring to a gentle simmer. Return roast to pot, ensuring it’s mostly submerged. Cover.
- 5. Oven Roast: Transfer covered Dutch oven to preheated 300°F (150°C) oven. Braise for 3-4 hours until fork-tender. Remove roast, tent with foil, and rest.
- 6. Make Gravy: Skim fat from braising liquid. Remove herbs/bay leaves. Bring liquid to simmer. Whisk flour slurry (or cornstarch slurry) into simmering liquid until thickened. Season to taste. Slice/shred roast and serve with gravy.
- Prep Time: 25 mins
- Cook Time: 3-4 hours