3-4 pound chuck roast, 2 tablespoons olive oil, 1 onion, 2 carrots, 2 celery stalks,  2 garlic cloves, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 2 cups beef broth


Preheat oven to 300 degrees F (150 degrees C). Heat olive oil in a large Dutch oven over medium-high heat.

Season chuck roast with salt and pepper. Brown the roast on all sides. Remove the roast from the pot and add the onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.

Add the thyme, rosemary, salt, and pepper to the pot and stir to combine. Return the roast to the pot and add the beef broth and red wine (if using).

Bring to a simmer, then cover and place in the preheated oven. Cook for 2-3 hours, or until the roast is tender and shreds easily with a fork.

Remove the roast from the pot and set aside. Strain the pan juices through a fine-mesh sieve into a bowl.

Skim any excess fat from the surface of the pan juices. Return the pan juices to the pot and bring to a simmer.

Thicken the gravy with cornstarch, if desired. Slice the roast and serve with the gravy.


For a richer flavor, use bone-in chuck roast. If you don't have red wine, you can use beef broth instead. You can also add other vegetables to the pot, such as potatoes, parsnips, or turnips.

To make the gravy ahead of time, simply strain the pan juices and refrigerate. When you're ready to serve, reheat the pan juices and thicken with cornstarch, if desired.