The Weeknight Table

Meat

• 1 large chuck roast (4–5 pounds)

Produce

• 1 large yellow onion, roughly chopped
• 4 carrots, cut into large chunks
• 4 celery stalks, cut into large chunks
• 1 whole head garlic, halved crosswise
• 4–5 sprigs fresh thyme
• 2 sprigs fresh rosemary

Pantry & Seasonings

• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 tablespoon beef bouillon powder
• 2 tablespoons onion soup mix
• 2 tablespoons tomato paste
• 2 bay leaves

Oils & Liquids

• 2 tablespoons olive oil
• 2 cups dry red wine
• 3 cups beef stock
• 1 tablespoon Worcestershire sauce

Preheat the oven to 325 degrees.

Add the onions, carrots, celery, garlic, thyme, rosemary, and bay leaves to the bottom of a large Dutch oven.

Pat the chuck roast dry with paper towels and place it on top of the vegetables. Drizzle with olive oil. Season evenly on all sides with kosher salt, black pepper, garlic powder, onion powder, smoked paprika, beef bouillon powder, and onion soup mix.
Spread the tomato paste over the top of the roast. Pour the red wine, beef stock, and Worcestershire sauce around the sides of the meat.

Cover tightly with the lid and transfer to the oven. Cook for 4 to 4 1/2 hours, or until the roast is fork tender and easily pulls apart.

Remove the roast from the pot and allow it to rest briefly before slicing or shredding.
For a thicker sauce, place the Dutch oven over medium heat on the stovetop and simmer uncovered for 10–15 minutes, or until reduced to the desired consistency.

Serve with mashed potatoes, rice, or buttered noodles.