Directions
- 1Sear the chuck roast in avocado oil seasoned with salt and pepper for about five minutes on all sides until a nice crust forms.
- 2Add chopped onion, carrot, celery, and garlic to the skillet and sauté for a couple of minutes.
- 3Sprinkle in a third cup of flour and cook for a couple of minutes to thicken the gravy.
- 4Stir in a fourth cup of tomato paste and cook until it blends with the mixture.
- 5Add two cups of red wine and let it cook for about five minutes to let the alcohol cook out.
- 6Pour in four cups of beef broth.
- 7Season with cracked black pepper, salt, dried thyme, and dried parsley.
- 8Return the seared chuck roast to the skillet, adding any juices from the plate.
- 9Add two bay leaves, a bunch of fresh parsley, and a head of garlic.
- 10Add some carrots to the skillet.
- 11Cover and simmer for about two hours.
- 12Remove the lid and let it cook for another hour and a half, flipping the meat halfway through.
Ingredients
- 1 chuck roast
- 1 tablespoon avocado oil
- 1 pinch salt
- 1 pinch pepper
- 1 cup onion
- 1 cup carrot
- 1 cup celery
- 1 cup garlic
- 1 third cup flour
- 1 fourth cup tomato paste
- 2 cups red wine
- 4 cups beef broth
- 1 tablespoon cracked black pepper
- 1 tablespoon salt
- 1 tablespoon dried thyme
- 1 tablespoon dried parsley
- 2 bay leaves
- 1 bunch fresh parsley
- 1 bunch carrots
- 1 serving mashed potatoes
Equipment
large skillettongsspoonfork
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