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Ingredients
- 3–4 lb bone-in or boneless Angus chuck roast
- Kosher salt and black pepper
- 2 tbsp neutral oil
- 1 large onion, roughly chopped
- 4 garlic cloves, smashed
- 3 carrots, cut into large pieces
- 3 celery stalks, cut into large pieces
- 2 tbsp tomato paste
- 1 cup dry red wine (something you'd drink)
- 2 cups beef stock
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
Method
- Season and sear. Season the chuck roast generously on all sides with kosher salt and pepper. Heat oil in a Dutch oven over high heat until smoking. Sear the roast on all sides until deeply browned — 3–4 minutes per side. Don't rush this. The sear builds the flavor base for the entire braise.
- Build the braise. Remove the roast and set aside. In the same pot, cook onion, carrots, and celery over medium heat for 5 minutes. Add garlic and tomato paste and cook another 2 minutes. Pour in the wine and scrape up all the browned bits from the bottom of the pot.
- Braise. Add stock, herbs, and bay leaves. Nestle the roast back into the pot — it should be about halfway submerged in liquid. Bring to a simmer, then cover and transfer to a 325°F oven. Cook for 3–3.5 hours until the meat is completely tender and pulls apart easily with a fork.
- Finish the sauce. Remove the roast and vegetables. Strain the braising liquid into a saucepan and simmer over medium heat until reduced by half and slightly thickened, about 10 minutes. Season to taste.
- Serve. Shred or slice the roast and serve with the reduced braising sauce spooned over the top. Good with mashed potatoes, polenta, or crusty bread.
Three Waters Tip: Don't add too much liquid — you want the roast braising, not boiling. The meat should be about halfway submerged. If you add too much liquid, the braising liquid will be thin and flavorless.
