Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons canola or vegetable oil
  • 1 medium onion diced
  • 3 stalks celery chopped
  • 3 carrots peeled and cut in 1 inch chunks
  • 3 cloves garlic minced
  • 3-4 lb chuck roast
  • salt and pepper
  • 3/4 cup dry red wine (good quality)
  • 1 cup low sodium beef broth
  • 2 tablespoons Worcestershire Sauce
  • 1 sprig fresh rosemary
  • 1 spring fresh thyme
  • 2 bay leaves

Instruction

  • Heat 1 1/2 tablespoons oil in Dutch Oven over medium heat. Add onions, celery and carrots.   Cook  5-6 minutes or until the onions begin to brown on the edges.  Reduce heat to low. Add garlic cooking for 1 minute;  stirring constantly.  Remove vegetables to a plate; scraping the pan well to get all the garlic out.
  • Pat the chuck roast dry with paper towels.  Generously salt and pepper the roast.  Heat 1 1/2 tablespoons oil in Dutch Oven over medium to medium high heat. Add the chuck roast and sear until golden brown. Flip and sear the other side.
  • Turn off the heat. Add the vegetables back to the pan along with the wine, beef broth, Worcestershire Sauce, rosemary, thyme and bay leaves.  Cook for 3-4 hours at 300 degrees or until the roast is fork tender.
  • Shred with two forks removing the fat and cartilage as you go. Remove rosemary and thyme stems and bay leaves from the pan gravy.  If desired serve over mashed potatoes with pan juices.  (see notes)