Ingredients:
- 1 (3 to 4-pound) boneless chuck roast.
- Kosher salt and freshly ground black pepper.
- 2 cups chopped onions.
- 2 cups chopped carrots (about 4 carrots).
- 2 cups chopped celery (about 4 stalks).
- 1 ½ cups good dry red wine.
- 2 cups beef stock.
- 2 tablespoons tomato paste.
- 3 garlic cloves, chopped.
- 3 sprigs fresh thyme.
- 2 sprigs fresh rosemary.
- 1 tablespoon flour (optional, for thickening).
Instructions:
- Preheat the oven to 325°F. Pat the beef dry with paper towels and season it generously with salt and pepper.
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until it has a deep brown crust, about 4 to 5 minutes per side. Remove and set aside.
- Add the onions, carrots, and celery to the pot and cook until softened, about 10 minutes. Stir in the garlic and tomato paste and cook for another minute.
- Deglaze the pot with the red wine, scraping up the browned bits from the bottom. Add the beef stock, thyme, and rosemary. Return the roast to the pot.
- Bring to a simmer, cover, and place in the oven for 2 ½ to 3 hours, or until the beef is fork-tender.
- Remove the roast and vegetables and, if desired, whisk a tablespoon of flour into the pan juices to thicken them slightly.
- Serve the roast warm, spooning the sauce over the top, preferably while wearing wool socks and pretending the world outside doesn’t exist.