Ingredients

3.5 lbs boneless beef chuck roast

Kosher salt to taste

Black pepper to taste

Garlic powder to taste

2 tablespoons olive oil

2 tablespoons butter

1 medium onion, chopped

1 pound cremini mushrooms, sliced

3 medium carrots, cut into bite sized chunks

1 head garlic, cut in half lengthwise

1 cup red wine

1 tablespoon dried thyme or 3 sprigs fresh thyme

2 bay leaves

2 teaspoons Worcestershire sauce

2 cups beef stock (or use chicken or veggie stock if that's all you have on hand – will taste the same!)

1 tablespoon dried parsley or 2 tablespoons chopped fresh parsley

Directions

Preheat oven to 350 degrees F (175 degrees C).

Cut your roast into manageable pieces and season them liberally on all sides with salt, pepper, and garlic powder.

Heat oil in a large pot over high heat. Add beef, reduce heat to medium high and cook, and brown the beef on all sides. Remove meat from the pan and set aside.

Add 2 tablespoons butter to the drippings in the pan. When butter has melted add onion, mushrooms and carrots and cook 5 minutes, stirring often, scraping to release any browned bits from the bottom. Add garlic and cook for 1 minute. (You will be able to easily pick out the garlic paper when the meat is done.)

Stir in wine and scrape to release any more bits from the pan. Return the meat to the pan, along with any accumulated juices and add thyme, bay leaves and Worcestershire sauce.

Pour in beef stock (or any stock you have on hand) and bring the mixture to a simmer.

Cover and place in preheated oven until meat is very tender, about 2.5 hours.

Serve over mashed potatoes or mashed cauliflower!