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Ingredients:
- 2 cups beef broth (or chicken broth)
- 1 pound mushrooms, halved or sliced
- 3 pounds beef chuck roast
- 2 medium onions, chopped
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil, divided
- 2–3 celery stalks, chopped
- 8 garlic cloves, roughly chopped
- 1–2 parsnips, cut into large chunks
- 3 medium carrots, cut into large chunks
- 2 tablespoons garlic-parsley seasoning
- Optional: 2 bay leaves
- Optional: 2–3 sprigs fresh thyme or rosemary
Instructions:
- Preheat the oven to 300°F (150°C). Chop the onions, carrots, celery, parsnips, and mushrooms into large chunks.
- Heat 1 tablespoon olive oil in a Dutch oven over high heat. Add the onions and cook until deeply golden. Add garlic and cook for 1 minute until fragrant, then transfer to a bowl.
- Pat the beef dry and season all sides generously with garlic-parsley seasoning and black pepper.
- Add the remaining olive oil to the Dutch oven and sear the beef on all sides until well browned.
- Return the onion and garlic mixture to the pot. Add carrots, celery, parsnips, and mushrooms around the beef.
- Pour in the broth and add bay leaves and herbs if using. Cover with a tight-fitting lid.
- Transfer to the oven and slow-braise for about 3 hours, until the beef is fork-tender.
- Remove bay leaves and herb stems. Serve hot with vegetables and spoon the rich broth over the top.
