Ingredients:

  • 4 lbs Beef Chuck Roast, trimmed and tied
  • 2 tbsp Kosher Salt
  • 1 tbsp Black Pepper, freshly cracked
  • 3 tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion (200g), finely diced
  • 2 medium Carrots (120g), finely diced
  • 2 stalks Celery (100g), finely diced
  • 4 cloves Garlic, minced
  • 2 cups Dry Red Wine (Chianti or Barolo)
  • 28 oz Canned San Marzano Tomatoes, crushed
  • 1 cup Beef Bone Broth
  • 2 tbsp Tomato Paste
  • 2 sprigs Fresh Rosemary
  • 4 sprigs Fresh Thyme
  • 2 dried Bay Leaves

Instructions:

  1. Season the beef. Rub the 4 lbs Beef Chuck Roast with 2 tbsp Kosher Salt and 1 tbsp Black Pepper. Note: Do this 30 mins before cooking to let the salt penetrate.
  2. Sear the meat. Heat 3 tbsp Extra Virgin Olive Oil in a large Dutch oven until the oil shimmers and wisps of smoke appear. Brown the beef for 5-7 minutes per side.
  3. Sauté the vegetables. Remove the beef and add the onion, carrots, and celery. Cook for 8 minutes until softened and just beginning to golden.
  4. Add aromatics. Stir in the 4 cloves Garlic and 2 tbsp Tomato Paste. Cook for 2 minutes until the paste turns a deep rust color.
  5. Deglaze the pan. Pour in 2 cups Dry Red Wine. Use a wooden spoon to scrape up every brown bit (the fond) from the bottom.
  6. Build the braise. Add the 28 oz San Marzano Tomatoes, 1 cup Beef Bone Broth, rosemary, thyme, and bay leaves.
  7. Submerge the beef. Place the roast back into the pot. The liquid should come about halfway up the sides of the meat.
  8. Simmer low. Cover and simmer on the lowest setting for 3 hours 30 mins until the beef is tender enough to shatter with a fork.
  9. Rest and reduce. Remove the meat to a board. If the sauce is too thin, boil it uncovered for 10 minutes until it coats the back of a spoon.
  10. Slice and serve. Cut the beef against the grain or pull it into large chunks and spoon the glossy sauce over it.