Ingredients:

  • 3 to 4 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 large carrots, chopped
  • 3 ribs celery, chopped
  • 1 cup red wine (e.g., Chianti)
  • 2 cups beef broth
  • 2 bay leaves
  • 1½ cups canned crushed tomatoes

Instructions:

  1. Season the beef chuck roast with salt, pepper, oregano, and basil. Allow the roast to marinate for at least 30 minutes.
  2. Heat olive oil in the Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side.
  3. Add diced onion, garlic, carrots, and celery to the pot. Sauté for about 5 minutes until softened.
  4. Pour in the red wine, scraping up any brown bits from the bottom. Simmer for 2-3 minutes until slightly reduced.
  5. Stir in beef broth, bay leaves, and crushed tomatoes. Bring to a simmer.
  6. Return the roast to the pot. Cover and reduce heat to low. Cook for 2.5 to 3 hours, or until the meat is tender.
  7. Remove bay leaves and slice the roast across the grain. Serve with the sauce and vegetables.