3Tbspseasoningi.e. Meat Magic or Montreal steak seasoning
1TbspOlive oil
2Tbspbutter
1lbcarrotspeeled and diced
3ribs celerysliced
1large Vidalia or sweet onioncut into thin wedges
3garlic clovesminced
1tspgarlic salt
1tspblack pepper
3sprigs fresh thyme
1bay leaf
2TbspWorcestershire sauce
2cuplow sodium beef broth
1TbspKitchen Bouquet Browning Sauce
1/4cupall purpose flour
1/4water or milk
Instructions
Preheat the oven to 300°F. Rinse and pat dry the chuck roast with paper towels. Season liberally on all sides with Meat magic seasoning or similar.
In a 6 quart dutch oven or oven safe heavy pot heat a few drizzles of olive oil with 2 Tbsp butter. Brown the roast for 2-3 minutes on every side. Remove to a platter.
Place the sliced carrots, celery and onion into the pan Season with 1 tsp garlic salt and 1 tsp black pepper. Cook over medium-high heat until they begin to soften and brown. Add the minced garlic, thyme and bay leaf.
Pour the beef broth over the vegetables and scrape the bottom of the pot to release any brown bits. Rest the roast on top and sprinkle with the Worcestershire sauce.
Cover the pot and place into the oven. Braise in the oven for 3 hours or until fork tender.
To thicken the braising liquid remove the roast and vegetables from the dutch oven with a slotted spoon. Cover and keep warm.
Skim any visible fat from the top of the liquid then bring to a boil. Make a flour slurry by dissolving the flour in cold water or milk depending on your preference.
Add the Kitchen Bouquet browning sauce to the liquid and whisk in the flour slurry. Cook for 5 minutes until thickened. Drizzle over the roast just before serving.