Ingredients:

  • 3-4 lb (1.3-1.8 kg) Chuck Roast (or Brisket), about 2 inches thick
  • 2 tablespoons Olive Oil
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper, freshly ground
  • 2 tablespoons All-Purpose Flour
  • 1 large Yellow Onion, roughly chopped (approx. 1 1/2 cups)
  • 2 large Carrots, peeled and roughly chopped (approx. 1 cup)
  • 2 Celery Stalks, roughly chopped (approx. 1 cup)
  • 4 cloves Garlic, minced
  • 1 tablespoon Tomato Paste
  • 1 cup Dry Red Wine (like Cabernet Sauvignon or Merlot) - optional
  • 4 cups (946ml) Beef Broth (low-sodium preferred)
  • 2 sprigs Fresh Rosemary
  • 2 sprigs Fresh Thyme
  • 2 Bay Leaves
  • 2 tablespoons Cornstarch (mixed with 2 tablespoons cold water, to create a slurry)

Instructions:

  1. Pat the chuck roast dry with paper towels. Season generously with salt and pepper. Dredge the roast in flour, shaking off any excess.
  2. Heat olive oil in the Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned (about 3-5 minutes per side). Remove the roast from the pot and set aside. Don't skimp on the sear; it's key for flavour!
  3. Add the onion, carrots, and celery to the Dutch oven and cook until softened and slightly browned (about 5-7 minutes). Add the garlic and tomato paste and cook for 1 minute more.
  4. If using, pour in the red wine and scrape up any browned bits from the bottom of the pot (this is called fond). Cook until the wine is almost completely reduced (about 2-3 minutes).
  5. Pour in the beef broth and add the rosemary, thyme, and bay leaves. Bring to a simmer.
  6. Return the roast to the Dutch oven, ensuring it's mostly submerged in the liquid. Bring back to a simmer, then cover tightly with the lid.
  7. Reduce the heat to low and simmer for 3-4 hours, or until the roast is fork-tender. Check the liquid level periodically and add more broth if needed. The meat should be so tender it almost falls apart.
  8. Remove the roast from the pot and set aside to rest, covered loosely with foil. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Bring the gravy to a simmer over medium heat. Gradually whisk in the cornstarch slurry and cook until thickened (about 1-2 minutes). Adjust seasoning to taste.
  9. Shred the roast with two forks. Serve with the gravy and your favourite sides.