Ingredients
Scale
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 cup red wine
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (163°C).
- In a large, oven-safe pot, heat olive oil over medium heat and sear the beef chuck roast on all sides until browned.
- Add onions and garlic; sauté for 2-3 minutes until translucent.
- Stir in carrots and celery, cooking for another 5 minutes.
- Pour in red wine, scraping the bottom of the pot to deglaze.
- Add beef broth, bay leaves, rosemary, thyme, salt, and pepper.
- Bring to a simmer, then cover and transfer to the oven.
- Cook for 3-4 hours, or until the meat is fork-tender.
- Remove from the oven, discard bay leaves, and let rest for 10 minutes before slicing.
Notes
- For a thicker sauce, remove the meat and simmer the sauce uncovered on the stove until reduced.
- Pair this dish with mashed potatoes or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Oven
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg