Ingredients
– 1.5–2 kg beef chuck roast
– 2 tablespoons olive oil
– 2 teaspoons salt
– 1 teaspoon black pepper
– 1 teaspoon garlic powder
– 1 teaspoon dried thyme
– 1 large onion, quartered
– 4 carrots, peeled and cut into chunks
– 3 celery stalks, cut into chunks
– 3 cups beef broth
– 1 cup red wine (optional)
– 2 tablespoons tomato paste
– 2 bay leaves
Instructions:
1. Preheat your oven to 300°F (150°C).
2. Season the chuck roast generously with salt, pepper, garlic powder, and thyme on all sides.
3. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until browned. Remove and set aside.
4. In the same pot, add the onion, carrots, and celery. Sauté for 3–4 minutes until slightly softened. Stir in the tomato paste and cook for 1 minute.
5. Deglaze the pot with red wine (if using), scraping up the browned bits. Add the beef broth and bay leaves. Bring to a simmer.
6. Return the roast to the pot, nestling it into the liquid. The liquid should come about halfway up the sides of the roast; add more broth if necessary.
7. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Roast for 3–4 hours, turning the roast halfway through cooking, until the meat is tender and easily shredded with a fork.
8. Remove the roast and vegetables from the pot. Let the roast rest for 10 minutes before slicing or shredding.
9. Serve the roast with the vegetables and spoon the flavorful broth over the top. Pair with mashed potatoes or crusty bread if desired.
Happy cooking!
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