Ingredients:

  • 3 to 3.5 lb Boneless Beef Chuck Roast, net-tied
  • 2 Tbsp Kosher Salt
  • 1 Tbsp Freshly Ground Black Pepper
  • 3 Tbsp Olive Oil (High Heat)
  • 2 Tbsp All-Purpose Flour
  • 1 large Yellow Onion, roughly chopped
  • 3 medium Carrots, roughly chopped
  • 2 Celery Stalks, roughly chopped
  • 4 Garlic Cloves, minced
  • 1 Tbsp Tomato Purée (Paste)
  • 5 cups Dry Red Wine (Merlot or Cabernet Sauvignon)
  • 3 cups Low Sodium Beef Stock
  • 2 Dried Bay Leaves
  • 4-5 Fresh Thyme Sprigs

Instructions:

  1. Prep the Beef: Pat the chuck roast thoroughly dry with paper towels. Season generously all over with salt and pepper. Lightly dredge the roast in the 2 Tbsp of flour, shaking off any excess.
  2. Sear the Meat: Heat the oil in the Dutch oven over medium-high heat until shimmering. Carefully place the beef in the pot. Sear for 4–5 minutes per side until a deep brown crust forms. Remove the beef and set aside on a wire rack.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the chopped onions, carrots, and celery to the pot. Sauté, scraping up any browned bits (the fond), for 5–7 minutes until softened.
  4. Build the Base and Deglaze: Add the minced garlic and tomato purée and cook for 1 minute until fragrant. Pour in the red wine. Bring the liquid to a rapid simmer, scraping the bottom vigorously, and reduce the wine by half (about 5 minutes).
  5. Combine and Braise Prep: Return the seared beef to the pot. Add the beef stock, bay leaves, and thyme sprigs. The liquid should cover about two-thirds of the roast. Bring the liquid back up to a gentle simmer on the stovetop.
  6. Braise: Cover the Dutch oven tightly and transfer it to a preheated oven set to 325°F (160°C). Braise for 3 hours to 3 hours 30 minutes, or until the Chuck Roast is fork-tender and pulls apart easily.
  7. Rest the Meat: Carefully remove the roast from the pot and place it on a carving board. Cover loosely with foil and let it rest for 15 minutes.
  8. Finish the Sauce: Remove the bay leaves and thyme. Pour the braising liquid through a fine-mesh sieve into a separate saucepan, pressing the vegetables to extract all the liquid (discard the solids).
  9. Reduce the Gravy: Bring the strained liquid to a boil over high heat. Skim off any excess fat that rises to the surface. Reduce the liquid until it reaches your desired consistency (5-10 minutes) and adjust seasoning with salt and pepper.
  10. Serve: Shred the rested beef or slice it thickly against the grain. Pour the hot, rich gravy over the meat before serving.