Ingredients

The following ingredients have 4 Servings
  • 4 pound Chuck Roast (or Brisket) ((approx 1.8kgs))
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp olive oil
  • 2 cups carrots cut into 1 inch pieces
  • 2 cups celery cut into 1 inch pieces
  • 2 yellow onions (diced)
  • 6 cloves garlic (minced)
  • 1 tsp dried thyme
  • 1 tsp rosemary
  • 1 1/2 cups red wine
  • 2 cups beef broth
  • 2 tbsp tomato paste

Instruction

  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius)
  • Generously season the roast on all sides with salt and pepper. Heat the oil in a dutch oven on medium high heat and sear the roast for 4 minutes per side until golden in colour.
  • Set the beef aside on a plate. Add the carrots, celery, onion and garlic to the pot and saute for 5 minutes before adding in the thyme, rosemary, tomato paste, beef stock, red wine and tomato paste. Bring the pot to a simmer and then return the roast to the pot.
  • Cover the pot with a lid and place it in the oven to cook for 3 hours. After 3 hours the beef should be fall apart tender and the carrots can be easily pierced with a fork. Transfer the beef to a plate and use a spoon to scoop out the veggies and arrange them around the beef. Use a fork to shred the pot roast into pieces.