Braised Beef with Vegetables

Braised Beef with Vegetables

Ingredients:

• 3 pounds beef chuck roast
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1 cup red wine
• 2 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 325°F (163°C).
2. Season and Sear the Beef:
   • Season the beef chuck roast with salt and black pepper.
   • In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
   • Add the beef and sear on all sides until browned, about 4-5 minutes per side.
   • Remove the beef from the pot and set it aside.
3. Cook the Vegetables:
   • In the same pot, add the chopped onion, garlic, carrots, and celery.
   • Cook until the vegetables are softened, about 5-7 minutes.
4. Deglaze the Pot:
   • Pour in the red wine and scrape up any browned bits from the bottom of the pot.
   • Let the wine simmer for 2-3 minutes.
5. Add the Liquid and Herbs:
   • Stir in the beef broth, diced tomatoes, tomato paste, thyme, rosemary, and bay leaves.
   • Return the seared beef to the pot, nestling it into the liquid and vegetables.
6. Braise the Beef:
   • Cover the pot with a lid and transfer it to the preheated oven.
   • Braise for 2.5 to 3 hours, or until the beef is tender and easily shreds with a fork.
7. Serve:
   • Remove the beef from the pot and let it rest for a few minutes before slicing.
   • Serve the beef with the braising liquid and vegetables, garnished with fresh parsley.

Enjoy your delicious braised beef with vegetables!