1/4 cup extra virgin olive oil
3 pound chuck roast, rolled and tied
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups carrots, cut into one-inch pieces
1 1/2 cups celery cut into one-inch pieces
2 cups onions, cut into large dice
4 tablespoons tomato paste
4 whole garlic cloves
1/4 cup dark red wine, such as merlot or burgundy
2 bay leaves
8-ounce jar sundried tomatoes in oil, oil drained
1 28-ounce can crushed tomatoes
2 cups beef broth
4 sprigs fresh thyme
1 tablespoon dry oregano
1 tablespoon dry basil
Preheat oven to 350 degrees F.
In a large Dutch oven, heat olive oil over medium high heat.
Pat roast dry and sprinkle on salt and pepper. Once the oil is shimmering hot, sear the meat on both ends and all the way around the outside. Total time about 15 minutes to sear the whole roast.
Remove the roast to a plate and add the carrots, celery and onions and cook for five minutes, stirring often.
Add the tomato paste and garlic and cook for two more minutes.
Add wine to deglaze. Cook until the wine evaporates.
Add the bay leaves, sundried tomatoes, crushed tomatoes, broth, thyme, oregano and basil and stir. Add the beef back in along with any liquid on the plate, cover and place in the oven for three hours, turning the beef over once about 1 ½ hours into the roasting time.
After the full three hours, remove the meat, let it rest under a sheet of loose foil for 10 minutes.
Remove and discard bay leaves and thyme sprigs then slice the beef and serve with the sauce.
The string should be left on while slicing to hold the roast together. OK to cut off after sliced and plated.
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