Beef Chuck Roast | Paprika Flour | Olive Oil | Unsalted Butter Shallot | Garlic | Beef Stock Cabernet Sauvignon | Potatoes Worcestershire | Baby Carrots Italian Seasoning | Parsley
Trim hard fat and silver skin from beef and cut into cubes. Combine flour, paprika, pepper, and salt in a sealable bag, then add the beef and shake until well coated.
Heat olive oil and butter and cook the meat until brown on all sides. Set the beef aside, cook shallot and garlic, then add wine and deglaze the pan.
Stir in beef stock, salt, Worcestershire, and Italian seasoning. Return the beef to the pot and simmer for 40 minutes. Next, stir in the potatoes and carrots.
Simmer for 40-50 minutes or until vegetables are fork-tender. Add additional salt if necessary, garnish with parsley and enjoy!