Cooking Instructions

• Preheat your oven to 325°F (163°C).
• In a large oven-safe pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef chuck roast and sear it on all sides for about 4-5 minutes per side until brown.
• Remove the roast and set it aside. In the same pot, add the diced onion and cook for 3-4 minutes until softened.
• Add the minced garlic and cook for another minute, stirring continuously until fragrant.
• Add the chopped carrots and celery, cooking for 2-3 minutes until they begin to soften.
• Return the beef to the pot and pour in 1 cup of dry red wine. Scrape the bottom of the pot to release browned bits and simmer for 2-3 minutes.
• Add 2 cups of beef broth, 2 tablespoons of tomato paste, dried thyme, rosemary, oregano, and bay leaves. Season with salt and pepper to taste. Stir well.
• Cover the pot and transfer it to the preheated oven. Let it braise for about 3 to 3.5 hours, or until the meat is fork-tender.
• Once tender, remove it from the oven and let it rest for about 15 minutes before slicing.
• Slice the beef against the grain and serve with sauce and vegetables. Garnish with chopped parsley.