Description
A cozy, slow-cooked roast that transforms inexpensive beef chuck into fork-tender slices in a rich wine-infused sauce.
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups red wine
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
- Preheat your oven to 300°F (150°C).
- Pat the beef dry and season generously with salt and pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Remove the beef and set aside.
- Reduce heat to medium and add onion, carrots, and celery to the pot. Sauté until softened, about 6–8 minutes. Stir in garlic for the last minute.
- Stir in the tomato paste and cook 1–2 minutes. Pour in the red wine to deglaze, scraping up browned bits. Let wine reduce by about a third, 3–5 minutes.
- Add beef broth, thyme, and rosemary. Bring the liquid to a simmer. Return the beef to the pot.
- Cover the Dutch oven with its lid and transfer to the oven. Braise for 3–4 hours, or until fork-tender.
- Remove beef and tent with foil to rest 10–15 minutes. Skim fat from sauce and reduce for thickness if desired. Adjust seasoning with salt and pepper, then slice and serve with sauce.
Notes
This dish pairs well with creamy mashed potatoes or crusty bread. It can be made in a slow cooker or Instant Pot by adapting the method.