Typhanie Cooks

Season beef chuck roast with 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 2 tsp all-purpose flour. Sear the beef over medium heat until browned, then remove it from the pot. Add 1 chopped onion, 4 smashed garlic cloves, 2 chopped scallion stalks, 1 tsp onion powder, 1 tsp Italian seasoning, 1 tsp dry jerk seasoning, 1 tbsp tomato paste, and 1/4 cup dry red wine to the pot. Return the beef to the pot. Add 1 tbsp brown sugar and 4 cups low-sodium beef broth. Cook on the stovetop for 1 hour. Then add 2 chopped carrots, 2 thyme sprigs, 2 rosemary sprigs, and 2 bay leaves. Braise in a 350-degree oven for 2 hours. To thicken gravy, combine 2 tbsp butter and 2 tbsp all-purpose flour. Serve with mashed potatoes and steamed broccoli. Enjoy!