Enjoy with vegetables, mashed potatoes or your favorite side!
Serves: 4-6
Ingredients:
2 1/2 pound beef chuck roast
3 tablespoons minced garlic
1 medium yellow onion (sliced)
2 tablespoons fresh thyme / 1 tablespoon dried thyme
2 tablespoons kosher salt
1 tablespoon black pepper
32 oz beef stock
1 cup red wine (optional)
3 stalks of celery sliced
1 teaspoon avocado oil
2 bay leaves
1 8oz package of your favorite mushrooms, sliced or whole
Directions:
- Salt and pepper the roast generously once it has been dried with paper towels.
- Heat one teaspoon avocado oil in a Dutch oven on medium high heat. Place the roast in the Dutch oven and brown on each side for 5 minutes.
- Add in the mushrooms, celery, garlic and half of the onions and cook for 3 minutes, stirring constantly
- Add one cup of beef broth to the Dutch oven to deglaze the pan (move the roast around to scrape as much of the bottom as you can).
Season with salt and pepper and top with slices of yellow onion and minced garlic. Add the remaining beef broth and red wine to the Dutch oven. In the liquid surrounding the steak, add the remaining onion putting a couple slices on top of the roast. 
- Sprinkle the roast and liquid with Thyme and Rosemary if desired. Add the bay leaves into the broth.
- Roast at 275° for 2 and 1/2 to 3 hours until it falls apart when picking it up.
For the Gravy (Optional):
- Remove the meat and as much of the large chunks of onion and celery as you can or want (discard the onion and celery). You may also want to remove some liquid because this will make A LOT of gravy!
- Put the Dutch oven on high heat until it starts to bubble.
- Turn the heat off and slowly add a mixture of two tablespoons corn starch mixed with luke warm water to the liquid left in the Dutch oven.
- Whisk vigorously until thicker and combined. Taste test, add salt and pepper to taste.
Inspired by: Michelle Backous
