Ingredients

• 4 lb chuck roast
• 2 t kosher salt
• 1 t cracked pepper
• 2 T avocado oil
• 1 large onion – cut into sections
• 5 garlic cloves – peeled and smashed
• 2 carrots – cut into 2 inch pieces
• 2 celery stalks – cut into 2 inch pieces
• 1 cup red wine
• 3 cups beef broth – I sometimes substitute with chicken broth
• 1/3 cup AP flour
• 1 spring of fresh rosemary
• 2 bay leaves
• 1 1/2 t dried thyme
• Additional Vegetables to add later
  • 1.5 lb potatoes – peeled and cut into 1 inch chunks
  • 3 carrots – cut into 1 inch pieces

Instruction

1. Pat beef dry and season generously with salt and pepper
2. Preheat the oil in a cast iron dutch oven over medium – high. Preheat the oven to 300 degrees F.
3. Add the beef and brown it well
4. Remove the beef to a plate and add the onion and garlic to the pan. Cook until the vegetables begin to brown
5. Add wine and cook to reduce its volume by half.
6. In a separate cup, mix together flour and about 1 cup of the broth.
7. Pour into the dutch oven, the add the beef and the remaining broth as well as the rosemary, bay leaves and thyme.
8. Cover and cook in the oven for 4 hours.
9. Remove the cooked carrots and celery.
10. Add potato and fresh carrots and return to the oven for an addition 1-2 hours
11. Remove beef and vegetables to a serving plate.
12. Add additional flour if necessary to thicken the gravy to your liking – cooking out the raw flour taste. Season the gravy to your taste.