Ingredients:

• 3-4 lb beef chuck roast
• 2 tbsp olive oil or butter
• 1 large onion, sliced
• 3 cloves garlic, minced
• 4 carrots, chopped into large pieces
• 4 baby potatoes, halved
• 2 celery stalks, chopped
• 2 cups beef broth
• 1 cup red wine (or extra beef broth)
• 2 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 bay leaf

Instructions:

1. Sear the Beef: Heat the Platinum Oval Roaster on medium-high heat. Add olive oil, then sear the roast on all sides for 3-4 minutes per side until browned. Remove and set aside.

2. Sauté Aromatics: In the same roaster, add sliced onions and garlic. Sauté for 2-3 minutes until fragrant.

3. Deglaze the Pot: Pour in red wine (or extra broth), scraping up any browned bits from the bottom. Stir in tomato paste, Worcestershire sauce, salt, pepper, paprika, and thyme.

4. Add Vegetables & Roast: Place the roast back into the roaster, adding potatoes, carrots, celery, and the bay leaf around it. Pour in the beef broth.

5. Slow Cook on Low Heat: Cover with the lid and cook on low heat for 2.5 hours, or until the beef is fork-tender.

6. Rest & Serve: Remove the bay leaf, let the roast rest for 10 minutes, then slice and serve with the rich broth and vegetables.