✔ 3–4 lbs (1.5–2 kg) chuck roast or beef brisket
✔ 1 ½ teaspoons salt
✔ 1 teaspoon black pepper
✔ ½ teaspoon smoked paprika (optional, for depth of flavor)
✔ ½ teaspoon garlic powder
✔ ½ teaspoon onion powder
✔ 2 tablespoons all-purpose flour (for thickening, optional)
✔ 2 tablespoons olive oil or butter
For the Vegetables:
✔ 4 medium potatoes, cut into chunks (Yukon Gold or red potatoes work best)
✔ 3 large carrots, peeled and cut into thick slices
✔ 1 large onion, chopped
✔ 3 cloves garlic, minced
For the Gravy:
✔ 2 cups (480ml) beef broth
✔ ½ cup (120ml) red wine (optional, for richness)
✔ 1 tablespoon Worcestershire sauce
✔ 2 tablespoons tomato paste
✔ 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
✔ 1 teaspoon dried rosemary (or 1 sprig fresh rosemary)
✔ 2 bay leaves
