Braised Chuck Roast with Vegetables

• 3 to 4 pound

  chuck roast

  3 to 4 pound chuck roast, cut into chunks

• 2 tablespoons

  olive oil

  2 tablespoons olive oil or butter

• 1

  onion

  1 large onion, chopped

• 3

  carrot

  3 carrots, chopped

• 3

  celery

  3 celery stalks, chopped

• 4

  garlic

  4 garlic cloves, minced

• 1 tablespoon

  tomato paste

  1 tablespoon tomato paste

• 1 teaspoon

  salt

  1 teaspoon salt

• 1/2 teaspoon

  black pepper

  1/2 teaspoon black pepper

• •

  thyme

  Thyme

• •

  rosemary

  Rosemary

• 1

  bay leaf

  1 bay leaf

• 2 cups

  beef broth

  2 cups beef broth

• 1 tablespoon

  worcestershire sauce

  1 tablespoon Worcestershire sauce

Steps

1. 1

   Season the beef with salt and pepper and sear it in batches in a heavy pot with olive oil or butter.

2. 2

   Cook the onion, carrots, and celery until softened, then add the garlic and tomato paste.

3. 3

   Deglaze the pot with some of the broth, scraping up the browned bits.

4. 4

   Return the beef to the pot and add the rest of the broth, Worcestershire, thyme, rosemary, and bay leaf.

5. 5

   Cover and simmer on low for 2 to 2 1/2 hours until the meat is tender.

6. 6

   Remove the bay leaf and herb stems, rest for 10 minutes, and serve.