Measurements

• 2 Bay Leaves
• 2 cups Beef Broth
• 3-4 lbs Beef Chuck Roast
• 4 Carrots
• 3 Celery stalks
• 1/4 cup Flour (use gluten-free flour for gluten-free option)
• 4 cloves Garlic
• 2 tbsp Olive Oil
• 1 tsp Pepper
• 4 Potatoes
• 2 cups Red Wine
• 2 sprigs Rosemary
• 1 tsp Salt
• 2 sprigs Thyme
• 2 tbsp Tomato Paste
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 325°F (165°C).
• Season the beef chuck roast with salt and pepper.
• Heat olive oil in a large oven-safe pot over medium-high heat.
• Sear the roast on all sides until browned.
• 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 minutes.
• Add the minced garlic and cook for another minute.
• Sprinkle the flour over the vegetables and stir well to combine.
• Cook for 2 minutes to remove the raw flour taste.
• Pour in the red wine, beef broth, and tomato paste.
• Stir to combine.
• Return the roast to the pot.
• Add the bay leaves, rosemary, and thyme.
• Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
• Cook for 3-4 hours, or until the meat is tender and easily shredded.
• Add the chopped potatoes to the pot during the last hour of cooking.
• Remove the pot from the oven.
• Discard the bay leaves and herb sprigs.
• Let the roast rest for 10 minutes before serving.
• Enjoy your meal!

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