Ingredients
2 tablespoons olive oil
1 onion, finely chopped
2-3 cloves garlic, minced
3-4 pounds beef chuck roast
1 carrot, diced
1 celery stalk, diced
1 cup dry red wine
1 can (14 oz) diced tomatoes
1 cup beef broth
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
Instructions
Prepare the Beef: Pat the beef chuck roast dry with paper towels and season generously with salt and pepper.
Sear the Beef: In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add the beef and sear until deeply browned on all sides, about 4-5 minutes per side. Remove the beef and set aside.
Sauté Vegetables: In the same pot, add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté until the vegetables are softened, about 5 minutes.
Deglaze the Pot: Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer for a few minutes until it reduces slightly.
Combine Ingredients: Stir in the diced tomatoes with their juices, beef broth, dried oregano, dried thyme, and bay leaf. Mix well to combine.
Braise the Beef: Return the seared beef to the pot, along with any accumulated juices. Bring the mixture to a simmer.
Enjoy.
