Prep Time: 10 minutes
Cook Time: 2 hour 25 minutes
Total Time: 2 hour 35 minutes
3 ½ lbs boneless beef chuck roast
5 tsp. kosher salt, divided
2 ½ tsp. freshly ground black pepper, divided
2 tsp. garlic powder
4 tsp. olive oil
2 tbsp. butter
1 medium onion, chopped
1 lb cremini mushrooms, halved
3 medium carrots, cut into 2 inch pieces
1 head garlic, cut in half lengthwise
1 cups of red wine
3 sprigs thyme
2 bay leaves
2 tsp. Worcestershire
2 cups of beef broth, or more as needed
2 tbsp. chopped fresh parsley
- Set the oven to 350 degrees Fahrenheit (175 degrees C). Combine 3 1/2 tsp. salt, 2 tsp. pepper, and the garlic powder to evenly season the beef pieces on all sides.
- Over high heat, warm oil in a big skillet. Add the beef, lower the heat to medium-high, and cook it uncovered for about 4 minutes, or until it releases easily from the pan and develops a golden brown crust. Cook the pieces after flipping them over until they are evenly browned. Take the meat out of the pan and place it aside.
- Put the skillet back over medium-high heat, then add 2 tbsp. of butter to the drippings. Once the butter has melted, add the onion, mushrooms, and carrots. Cook for 5 minutes, stirring frequently, scraping the bottom to release any browned bits.
- Cook for one minute after adding the garlic. Add wine and scrape the pan to get any remaining bits out. Add thyme, bay leaves, and Worcestershire sauce to the meat and any accumulated juices in the pan.
- Just enough beef broth should be added so that it covers the beef by 2/3 of the way (do not fully submerge the meat in liquid). Simmer the mixture for a short time.
- When the meat is very tender, about 2 to 2 1/2 hours, cover it and bake it in the preheated oven