Ingredients
Scale
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon all-purpose flour (optional, for dusting)
- 1 large yellow onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 1 cup unsweetened grape juice
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh parsley, chopped
- Freshly grated Parmesan cheese (optional)
Instructions
- Pat beef dry and season with salt, black pepper, and garlic powder. Lightly dust with flour if using.
- Heat olive oil in a Dutch oven over medium-high heat and sear beef on all sides until golden brown. Transfer to a plate.
- Sauté onion, carrots, and celery until softened. Add garlic, tomato paste, oregano, thyme, and bay leaf; cook 1-2 minutes.
- Add grape juice, scraping browned bits, then add crushed tomatoes, beef broth, and balsamic vinegar. Stir to combine.
- Return beef to the pot, partially submerged in sauce. Simmer, covered, on low heat for 3-3½ hours until fork-tender, turning once or twice.
- Remove beef and let rest 10 minutes. Slice or shred. Skim excess fat and remove bay leaf.
- Return beef to sauce, stir to coat thoroughly. Serve hot with polenta, mashed potatoes, or crusty bread. Garnish with parsley and Parmesan if desired.
Notes
- For a thicker sauce, dust the beef with flour during searing.
- Can be made a day in advance to deepen flavors.
- Serve with creamy polenta, mashed potatoes, or crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 3.5 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 750
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 40
- Cholesterol: 105