Ingredients
Meat
- 3 to 4 pounds chuck roast
Vegetables
- 2 onions, chopped
- 3 carrots, chopped
- 2 stalks of celery, chopped
- 4 cloves garlic, minced
Liquids & Seasonings
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 cup red wine
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
Instructions
- Prepare the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Season the chuck roast generously with salt and black pepper on all sides.
- Sear the Meat: Place the roast in the hot Dutch oven and sear it for 4-5 minutes on each side until it develops a deep brown crust. Remove the roast and set it aside.
- Sauté Vegetables: In the same pot, add the chopped onions, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and slightly caramelized.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Deglaze the Pot: Pour in the red wine to deglaze, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes, reducing slightly.
- Add Roast and Broth: Return the seared roast to the Dutch oven. Pour in beef broth and add fresh thyme, rosemary, and bay leaf around the roast.
- Braise the Roast: Bring the liquid to a boil, then reduce heat to low. Cover and let simmer gently for about 3 hours, or until the meat is tender and easily pulls apart.
- Serve: Remove the herbs and bay leaf before serving. Slice the roast and serve warm, spooning the flavorful cooking juices or gravy over the meat.
Notes
- Leftovers taste even better the next day after flavors have melded.
- Store leftovers in the refrigerator for 3-4 days or freeze for 2-3 months.
- Use a heavy Dutch oven or oven-safe pot for best results.
- For thicker gravy, reduce the cooking liquid on the stovetop after removing the roast.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
