The quintessential Sunday dinner. An exercise in prolonged, gentle heat that transforms a tough, heavily exercised cut of beef (chuck) into yielding, gelatinous perfection. The vegetables are added late in the braise to retain structural integrity while absorbing the profound, meaty essence of the broth.
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Prep and . Pat the chuck completely dry. Season heavily with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. the meat until a dark, hard crust forms on all sides (about 10 mins ). Remove the meat.
Sauté Aromatics. Reduce heat to medium. Add the onions and garlic, cooking until slightly browned. Add tomato paste and cook for 1 minute until brick red.
Deglaze. Pour in the red wine, scraping the bottom of the pot to release the fond (browned bits). until the wine is reduced by half.
The . Return the beef to the pot. Add the beef broth, rosemary, and thyme. Bring to a , cover tightly, and transfer to a 300°F (150°C) oven.
Cook low and slow. for 2 hours .
Add Vegetables. Remove the pot from the oven. Arrange the carrots and potatoes around the meat. Cover and return to the oven for another 45-60 minutes .
Finish. The is done when a fork slides into the meat with zero resistance. Transfer meat and vegetables to a platter. Skim fat from the pan juices and serve the juices as an au jus or thicken with cornstarch for a gravy.
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