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pot roast

brazed beef

Ingredients

• around ~5 pound beef chuck
• salt and pepper
• 2 tbsp olive oil
• 1 large onion, cut into wedges
• 4 carrots, cut into 2-inch chunks
• 3 celery stalks, cut into 2-inch chunks
• 4 garlic cloves (minced or smashed)
• 2 tbsp tomato paste
• 1 cup red wine (substitute with red wine vinegar)
• Cabernet Sauvignon or Merlot (cheap is fine)
• 3 cups beef broth
• 2 sprigs fresh rosemary (about 2/3 teaspoon dried ground rosemary)
• 3 sprigs fresh thyme (about 1 teaspoon dried ground thyme)
• 2 bay leaves (about 1/2 teaspoon dried ground bay leaves)

Instructions

select

• find a chuck roast with good marbling throughout

  prep

• pat dry with paper towels
• generously season with salt and pepper all over
• let sit at room temp for 1 hour

  sear

• preheat oven to 300 F
• heat oil in pan (Dutch oven) over medium-high heat
• sear roast on all sides until deeply browned (4-5 min per side)
• remove and set aside

  veggies

• add onion, garlic, carrots, celery, other veggies
• sauté for 5 min until softened
• stir in tomato paste, cook for 1 minute

  deglaze

• pour in (red wine, vinegar)
• scrape brown bits from pan (deglaze)
• simmer until reduced by half (~5 minutes)
• add beef broth, rosemary, thyme, bay leaves

  braise

• put beef back in pan
• liquid should cover about halfway up the roast
• cook at 300 F
• braise for about 4 hours
• check for doneness, meat should pull apart easily with a fork, internal temp should be around near 200 F
• let rest for 20 - 30 min before slicing

  enjoy!