Ingredients:

  • 3 lb Beef Chuck Roast, trimmed of excess hard fat
  • 2 Tbsp Olive Oil
  • Kosher Salt and freshly ground Black Pepper (to taste)
  • 1/4 cup All-Purpose Flour
  • 2 large Yellow Onions, roughly chopped
  • 3 medium Carrots, peeled and roughly chopped
  • 3 Celery Stalks, roughly chopped
  • 4 cloves Garlic, smashed
  • 1 cup Dry Red Wine (e.g., Cabernet Sauvignon or Merlot)
  • 4 cups Beef Stock (low sodium preferred)
  • 2 Tbsp Tomato Paste
  • 2 Bay Leaves
  • 4 sprigs fresh Thyme
  • 2 sprigs fresh Rosemary
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Unsalted Butter (optional)

Instructions:

  1. Pat the chuck roast thoroughly dry with paper towels. Season liberally on all sides with salt and pepper. Lightly dredge the roast in the flour, shaking off any excess.
  2. Heat olive oil in the Dutch oven over medium-high heat until shimmering. Sear the roast on all sides until a deep, dark brown crust forms (about 3-4 minutes per side). Remove roast and set aside.
  3. Lower heat to medium. Add onions, carrots, and celery to the pot. Sauté until softened and lightly browned (about 8 minutes), scraping up any browned bits (fond) from the bottom. Add smashed garlic and tomato paste; cook for 1 minute more until fragrant.
  4. Pour in the red wine. Bring to a simmer, scraping the bottom vigorously to lift any remaining flavourful bits. Reduce the wine by half (about 5 minutes).
  5. Return the roast to the pot, nestling it amongst the vegetables. Add beef stock, Worcestershire sauce, bay leaves, thyme, and rosemary. The liquid should come about 3/4 of the way up the side of the meat.
  6. Cover the pot tightly. Transfer to a preheated oven at 325°F (160°C). Braise for 3.5 to 4.5 hours, or until the meat is fork-tender and easily shreds.
  7. Carefully remove the roast to a cutting board. Remove and discard the herb sprigs and bay leaves from the liquid. Skim excess fat from the surface of the braising liquid (if desired). Shred the beef using two forks.
  8. Return the shredded meat to the sauce. Stir well to coat. If a thicker gravy is desired, simmer the sauce uncovered for 10 minutes, or whisk in a cornstarch slurry. Stir in the optional cold butter for sheen just before serving.