3 poundsBoneless Beef Chuck Roast
2 teaspoonsKosher Salt (divided)
1 teaspoonBlack Pepper (freshly ground, plus more for serving)
4 tablespoonsAll-Purpose Flour (divided)
2 tablespoonsOlive Oil
2 Large Onions (thinly sliced, about 2 cups)
1 cupRed Wine (such as Malbec or Cotes-du-Rhone)
2 cupsUnsalted Beef Broth
3 large clovesGarlic (smashed)
3 Fresh Thyme Sprigs
2 Bay Leaves
1 Fresh Rosemary Sprig
1 tablespoonTomato Paste
4 teaspoonsWorcestershire Sauce
6 Medium Carrots (peeled and cut into 1 1/2-inch pieces)
4 Medium Yukon Gold Potatoes (peeled and cut into 1 1/2-inch pieces)
1 teaspoonMalt Vinegar
2 tablespoonsUnsalted Butter (at room temperature)
add Crusty Bread (or buttered egg noodles)
add leavesFresh Thyme (from 8 sprigs, finely chopped)
add leavesFresh Rosemary (from 2 sprigs, finely chopped)
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