Ingredients

• 3 pound beef chuck roast
• 2 tablespoon vegetable oil
• 1 yellow onion, diced
• 4 garlic, minced
• 2 cup beef broth
• 1 cup water
• 2 tablespoon tomato paste
• 2 tablespoon Worcestershire sauce
• 4 carrots, cut into 2-inch chunks
• 1 pound baby potatoes, halved if large
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoon cornstarch
• 3 tablespoon water
• 2 tablespoon fresh parsley, chopped

Steps

1. Pat the beef chuck roast dry with paper towels and season generously on all sides with salt and black pepper.
2. Peel and dice the onion into 1/2-inch pieces. Mince the garlic. Cut carrots into 2-inch chunks. Halve any large baby potatoes.
3. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat until shimmering.
4. Carefully place the beef roast in the hot oil and sear for 4 minutes until a deep brown crust forms on the bottom.
5. Flip the roast and sear the opposite side for 4 minutes until browned.
6. Transfer the browned roast to a plate. Add the diced onion to the same pot and cook for 3 minutes, stirring occasionally, until softened and fragrant.
7. Add the minced garlic and stir for 30 seconds until fragrant.
8. Stir in the tomato paste and cook for 1 minute, stirring constantly to coat the onions.
9. Pour in the beef broth, water, and Worcestershire sauce, scraping the bottom of the pot with a wooden spoon to release browned bits. Add bay leaves and dried thyme.
10. Return the seared roast to the pot, nestling it into the liquid. The liquid should come halfway up the sides of the roast.
11. Bring the liquid to a simmer, then cover the pot with a lid and reduce heat to low (around 300°F if using an oven-safe Dutch oven, or maintain a gentle simmer on the stovetop).
12. Braise the roast covered for 2 hours, occasionally turning it halfway through cooking to ensure even tenderness.
13. After 2 hours, add the carrot chunks and baby potatoes to the pot, nestling them around the roast. Cover and continue braising for 1 hour until the roast is fork-tender and vegetables are cooked through.
14. Remove the pot from heat and transfer the roast and vegetables to a serving platter, covering loosely with foil to keep warm.
15. Remove and discard the bay leaves from the braising liquid. Pour the liquid into a measuring cup; you should have about 2 cups. If you have more, return it to the pot and simmer uncovered to reduce. If you have less, add a little beef broth.
16. Whisk cornstarch with 3 tablespoons water in a small bowl to create a slurry until smooth with no lumps.
17. Return the 2 cups braising liquid to the pot over medium heat and bring to a gentle simmer. Slowly pour in the cornstarch slurry while whisking constantly to avoid lumps.
18. Simmer the gravy for 2 minutes, stirring occasionally, until it thickens and coats the back of a spoon.
19. Pour the finished gravy over the roast and vegetables. Garnish with fresh chopped parsley and serve immediately.