Measurements

• 2 cups Beef Broth
• 3 lbs Beef Chuck Roast
• 1 tsp Black Pepper
• 4 Carrots
• 3 Celery stalks
• 2 tbsp Cornstarch
• 1 tsp Dried Rosemary
• 1 tsp Dried Thyme
• 1 tsp Garlic Powder
• 2 tbsp Olive Oil
• 1 cup Red Wine
• 1 tsp Salt
• 2 tbsp Worcestershire Sauce
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 325°F (165°C).
• In a large oven-safe pot, heat the olive oil over medium-high heat.
• Season the beef chuck roast with salt and black pepper.
• Sear the roast in the pot until browned on all sides, about 4-5 minutes per side.
• Remove the roast and set aside.
• In the same pot, add the chopped onion, carrots, and celery.
• Cook until the vegetables are softened, about 5-7 minutes.
• Add the garlic powder, dried rosemary, and dried thyme to the vegetables.
• Stir to combine.
• Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
• Return the roast to the pot and add the Worcestershire sauce.
• Cover the pot with a lid and transfer it to the preheated oven.
• Cook for 3-4 hours, or until the meat is tender and easily shredded with a fork.
• Remove the roast from the pot and set aside.
• In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry.
• Add the cornstarch slurry to the pot and bring the liquid to a boil, stirring constantly until the sauce thickens.
• Return the roast to the pot and coat with the thickened sauce.
• Serve the pot roast with the vegetables and sauce.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.