Ingredients:

  • 8 kg (4 lb) Beef Chuck Roast (tied, if necessary, for even cooking)
  • 2 Tbsp (30 ml) Vegetable Oil
  • 2 tsp (10 g) Coarse Sea Salt
  • 1 tsp (5 g) Freshly Ground Black Pepper
  • 2 Tbsp (30 g) All-Purpose Flour (for dusting)
  • 1 large Yellow Onion (200 g), roughly chopped
  • 3 Carrots (250 g), peeled and cut into 5 cm (2 inch) chunks
  • 3 Celery Stalks (150 g), cut into 5 cm (2 inch) chunks
  • 4 cloves Garlic, smashed or minced
  • 2 Tbsp (30 g) Tomato Paste
  • 1 cup (240 ml) Dry Red Wine (such as Cabernet or Merlot)
  • 4 cups (960 ml) Beef Stock (low sodium, high quality)
  • 2 Bay Leaves
  • 5 sprigs Fresh Thyme
  • 1 Tbsp (15 g) Unsalted Butter, softened (optional, for thickening)
  • 1 Tbsp (15 g) All-Purpose Flour (mixed with butter to make a Beurre Manié, optional)

Instructions:

  1. Prep the Meat: Pat the chuck roast completely dry. Season generously with salt and pepper, then lightly dust all sides with the 2 Tbsp of flour.
  2. Sear the Beef: Heat the oil in the Dutch Oven over medium-high heat until shimmering. Sear the roast for 4–5 minutes per side until a deep, dark brown crust (Maillard reaction) forms. Remove the meat and set aside.
  3. Sauté Aromatics: Reduce the heat to medium. Add the onions, carrots, and celery to the pot, scraping up any brown bits (fond) from the bottom. Cook for 5–7 minutes until the onions are soft.
  4. Enhance Flavour: Stir in the garlic and tomato paste. Cook for 1 minute until the paste darkens slightly.
  5. Deglaze: Pour in the red wine. Bring to a simmer, scraping vigorously to dissolve all the remaining fond. Reduce the wine by half (approx. 5 minutes).
  6. Add Liquid and Herbs: Return the beef to the pot. Add the beef stock until the liquid comes about two-thirds of the way up the side of the roast. Add the bay leaves and thyme sprigs.
  7. Braise: Bring the liquid to a gentle simmer on the stovetop. Cover the Dutch Oven tightly and transfer it to a preheated oven at 160°C (325°F).
  8. Cook Low and Slow: Braise for 3 to 4 hours. The roast is done when the meat is completely fork-tender and easily shredded. (The internal temperature should be around 95°C / 205°F).
  9. Rest the Meat: Carefully remove the roast from the pot and transfer it to a cutting board. Tent loosely with foil and let it rest for a minimum of 15 minutes.
  10. Prepare the Gravy: Place the Dutch Oven back on the stove over medium-high heat. Ladle off any excess fat floating on the surface of the braising liquid (this step is essential for a clean gravy).
  11. Reduce the Gravy: Simmer the liquid, reducing it until it thickens slightly and tastes intensely savoury (about 10–15 minutes). Optional: If you prefer a thicker gravy, whisk in the Beurre Manié (softened butter/flour mixture) until the desired consistency is reached. Strain for a silky-smooth finish, if desired.
  12. Serve: Slice the rested roast thickly (or shred it, depending on preference) and serve immediately, drowning it in the glorious gravy.