Ingredients

• 1 tablespoon organic extra virgin olive oil

• 3-4 pounds organic grass-fed chuck roast or rump roast

• 1 large organic onion chopped, or two small organic onions

• 4 organic carrots cut into 2″ pieces

• 2 stalks organic celery cut into 1 ½” pieces

• 1 pound organic baby potatoes

• 2 cups organic beef bone broth or as needed

• 1 cup organic red wine

• 4 cloves organic garlic, coarsely chopped

• ½ teaspoon organic rosemary

• ½ teaspoon organic thyme

• 1 organic bay leaf

Instructions

• Preheat oven to 300°F.

• Season roast with salt and pepper.

• In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.

• Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.

• Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and bake 2 hours.

• Add potatoes, carrots, and celery, and bake an additional 2 hours (for a 4lb roast) or until the roast and potatoes are fork-tender.

• Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices (or make gravy below if desired).

Notes

To Make Gravy:

1. Combine 2 tablespoons cornstarch with 2 tablespoons cold water until smooth.

2. Remove beef and vegetables from the pot and set on a plate to rest.

3. Bring broth to a boil and whisk in cornstarch mixture a little bit at a time until thickened. Add extra broth if needed.

4. Season with salt & pepper to taste.