A hearty, comforting dish that’s perfect for a Sunday dinner. Tender beef, flavorful vegetables, and rich pan juices make this a classic family favorite.
Ingredients
3–4 lb beef chuck roast
Salt and pepper, to taste
Garlic powder, to taste
2 tbsp olive oil
1 large onion, chopped
3 carrots, chopped
3 celery stalks, chopped
2 cups beef broth
1 cup red wine (optional)
2 bay leaves
Fresh thyme sprigs
4–6 medium potatoes, peeled and cut into chunks
Additional carrots, peeled and cut into chunks
