Ingredients
Scale
- 3 lbs beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 cups beef broth
- 1 can crushed tomatoes (14 oz)
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Pat the beef chuck roast dry with paper towels and season generously with salt and black pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Sauté for 5-6 minutes until softened.
- Stir in garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
- Pour in the red wine and scrape the bottom of the pot to release browned bits.
- Add beef broth, crushed tomatoes, rosemary, thyme, and bay leaves.
- Return the roast to the pot, ensuring it is mostly submerged in the liquid.
- Cover and simmer on low heat for 3 1/2 to 4 hours, or until the beef is fork-tender and falling apart.
- Remove herb stems and bay leaves before serving.
- Garnish with fresh parsley and serve over creamy polenta, mashed potatoes, or pasta.
Notes
- For deeper flavor, prepare the roast a day ahead and reheat before serving.
- Use a full-bodied dry red wine such as Cabernet Sauvignon or Merlot.
- This dish tastes even better the next day as the flavors continue to develop.
- Leftovers can be shredded and served over pasta or in sandwiches.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow-Braised
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 11 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 145 mg