Ingredients:

  • 3-4 lbs (1.4-1.8 kg) beef chuck roast, trimmed
  • 2 tablespoons (30 ml) olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 cups (480 ml) beef stock
  • 1 cup (240 ml) red wine (optional)
  • 2 teaspoons (10 g) dried thyme
  • 1 teaspoon (5 g) dried rosemary
  • 1 teaspoon (5 g) smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons (30 ml) balsamic vinegar
  • 1 tablespoon (15 g) brown sugar

Instructions:

  1. In a bowl, mix balsamic vinegar and brown sugar; set aside.
  2. Rub the marinade all over the roast; cover and refrigerate for at least 30 minutes or overnight for best flavor.
  3. Heat olive oil in a Dutch oven over medium-high heat; add the roast and sear on all sides until browned (about 5-7 minutes each side).
  4. Remove the roast, add onions and garlic to the pot; sauté until translucent.
  5. Pour in beef stock and red wine; stir in herbs and spices; bring to a simmer.
  6. Return the roast to the pot, cover, and simmer on low for about 3 hours or until the meat is fork-tender.
  7. Use a meat thermometer; aim for an internal temperature of 190°F (88°C) for perfect tenderness.
  8. Let the roast rest for 10-15 minutes before slicing; serve with the pan juices.