First you can sear the
Boneless Chuck Roast (3 lb)
in a skillet. Heat a skillet at medium to medium-high heat. Add
Extra-Virgin Olive Oil (2 Tbsp)
Salt and Pepper (to taste)
both sides of the beef like you would a steak. Add beef chuck and sear on one side until decently brown. Flip on opposite side and sear this side as well.
Place meat inside a large roasting pan and set aside. Preheat oven to 350 degrees F (180 degrees C).
Meanwhile prepare vegetables to put in with the roast. Peel
White Potatoes (6 cups)
and cut into halves or quarters for more manageable pieces. Peel
and cut into halves. Thinly slice
Celery (3 stalks)
Sweet Onion (1)
into large chunks.
Tomato Paste (1/3 cup)
along the sides of roasting pan. Add
Bay Leaves (3)
Next, top with all the vegetables you prepared including the
Baby Bella Mushrooms (8 oz)
. Sprinkle the top with the
Fresh Thyme (1 tsp)
Salt (1 tsp)
Finish by pouring the
Beef Broth (16 fl oz)
Bake in the preheated oven in a covered pan for 1 hour. Drop temperature to 225 degrees F (105 degrees C) and bake for another 2 hours. Use a bulb baster to pour liquid over meat every 60 minutes.