Ingredients:

  • –4 lbs Chuck Roast or Rump Roast, trimmed of excess silver skin
  • Tablespoons Olive Oil
  • teaspoon Kosher Salt (plus more to taste)
  • /2 teaspoon Freshly Ground Black Pepper (plus more to taste)
  • /4 cup All-Purpose Flour
  • large Yellow Onions, roughly chopped
  • large Carrots, peeled and cut into 2-inch chunks
  • stalks Celery, chopped into 1-inch pieces
  • cloves Garlic, smashed
  • cup Dry Red Wine (optional)
  • cups Beef Broth or Stock, low sodium
  • Tablespoons Tomato Paste
  • Tablespoons Worcestershire Sauce
  • sprigs fresh Rosemary
  • sprigs fresh Thyme
  • Bay Leaves
  • Tablespoons Unsalted Butter, cold (for finishing)
  • Tablespoon Cornstarch mixed with 2 Tablespoons cold water (slurry)

Instructions:

  1. Pat the roast completely dry with paper towels. Season generously with salt and pepper. Lightly dredge the roast in the flour, shaking off any excess.
  2. Heat the olive oil in the Dutch oven over medium-high heat until shimmering. Sear the roast on all sides (about 3-4 minutes per side) until a deep, rich brown crust forms. Remove the beef and set aside.
  3. Reduce the heat to medium. Add the onions, carrots, and celery to the pot. Cook, stirring occasionally and scraping up any browned bits (fond) from the bottom, until the onions begin to soften (about 6–8 minutes). Add the smashed garlic and tomato paste; cook for 1 minute more until fragrant.
  4. Pour in the red wine (if using). Bring to a simmer, scraping vigorously to lift any remaining browned bits from the bottom of the pot. Let the wine reduce by about half.
  5. Return the beef to the pot. Pour in the beef broth, Worcestershire sauce, and tuck the rosemary, thyme, and bay leaves around the meat. Bring the liquid to a gentle simmer on the stovetop.
  6. Cover the Dutch oven tightly with its lid. Transfer the pot to a preheated oven at 300°F (150°C). Cook undisturbed for 3.5 to 4 hours, or until the beef is completely fork-tender.
  7. Carefully remove the beef roast from the pot and place it on a cutting board, loosely tented with foil, to rest for 15 minutes.
  8. Strain the braising liquid and vegetables into a saucepan, discarding the herbs and bay leaves. Bring the sauce to a simmer. If a thicker gravy is desired, whisk in the cornstarch slurry and cook until thickened, or whisk in the cold butter right off the heat for shine and richness.
  9. Shred the roast with two forks or slice thickly against the grain. Serve smothered in the rich gravy and tender vegetables.