Ingredients & Substitutes

Instructions

1. 1

   Season 3.0 pounds of boneless beef chuck roast generously with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper, then heat 2.0 tablespoons of olive oil in a large Dutch oven over medium-high heat and sear the beef on all sides until well browned.

2. 2

   Remove the beef from the pot and add 1.0 large chopped yellow onion, 3.0 medium chopped carrots, and 2.0 chopped celery stalks, sautéing them for 5.0-7.0 minutes until softened.

3. 3

   Stir in 4.0 minced garlic cloves and 2.0 tablespoons of tomato paste, cooking for 1.0 minute, then sprinkle in 2.0 tablespoons of all-purpose flour and cook for another 1.0 minute while stirring constantly.

4. 4

   Deglaze the pot with 0.5 cup of dry red wine, scraping up any browned bits, then pour in 3.0 cups of beef broth and add 3.0 pods of star anise, 3.0 sprigs of fresh thyme, and 2.0 bay leaves, bringing the mixture to a simmer.

5. 5

   Return the seared beef to the Dutch oven, ensuring it is partially submerged in the liquid, then add 2.0 pounds of halved or quartered potatoes around the meat.

6. 6

   Cover the Dutch oven tightly and transfer it to a preheated 300°F (150°C) oven, allowing it to slow-cook for 3.0-4.0 hours, or until the beef is fork-tender.

7. 7

   Carefully remove the star anise pods, thyme sprigs, and bay leaves before shredding the beef with two forks and serving the pot roast hot with the vegetables and rich gravy.