2 tsp salt
2 tsp smoked paprika
2 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1/2 tsp cayenne
1 tsp brown sugar
3 lb chuck roast
1 yellow onion
4 cloves garlic
2 tbs tomato paste
1 cup dry red wine
1 1/2 cups beef broth
2 bay leaves & thyme
Pat the chuck roast dry and season on all sides with the seasoning blend.
Add oil to the pot and sear the roast on all sides until a nice crust forms, then remove it from the pot.
Add one chopped onion and five cloves of minced garlic to the pot and cook for two to three minutes.
Stir in two tablespoons of tomato paste and cook for another two to three minutes.
Pour in one cup of dry red wine to deglaze the pot, scraping up any browned bits.
Return the seared roast to the pot and add one and a half cups of beef broth, two bay leaves, and some thyme.
Cover the pot with a lid and place it in the oven at 300°F for about two hours.
After two hours, add three large carrots, three sticks of celery, and about a pound of baby potatoes to the pot and return it to the oven for one more hour.
After one hour, remove the potatoes and either leave them whole or mash them as desired.
Remove the roast, bay leaves, and thyme from the pot.
Prepare a cornstarch slurry by mixing one tablespoon of cornstarch with two tablespoons of water, then add this to the sauce while stirring.
Return the roast to the pot and shred it up, ensuring the sauce is nice and thick.
Plate up the mashed potatoes and serve.
