21/02/2024
Ingredients:
1 pound boneless beef chuck roast, trimmed of fat
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 cup low-sodium beef broth
1 cup dry red wine
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
Instructions:
1.Preheat oven to 325°F (160° C).
2.In a large Dutch oven or oven-safe skillet over medium heat, heat the olive oil.
3.Add the beef roast and brown on all sides, about 5 minutes per side.
4.Remove the beef roast from the pan and set aside.
5.Add the onion , carrots, and celery to the pan and cook until softened, about 5 minutes.
6.Add the garlic and cook for another minute.
7.Stir in the beef broth, red wine, Worcestershire sauce, thyme, oregano, salt, and pepper.
8.Bring to a boil, then reduce heat to low and simmer for 5 minutes, or until the sauce has thickened slightly.
9.Return the beef roast to the pan and nestle it in the sauce.
10.Cover the pan and bake for 2-3 hours, or until the beef is fork-tender.
11.Remove the beef roast from the pan and let rest for 10 minutes before slicing.
12.Serve the beef roast with the pan juices and your favorite sides.
Tips:
*For a more intense flavor, use a bolder red wine such as Cabernet Sauvignon or Merlot.
*You can also add other vegetables to the pan, such as mushrooms or potatoes.
*To save time, you can use a pre-browned beef roast.
*If the sauce becomes too thick, add a little more beef broth or water.
