Ingredients

The following ingredients have 8 Servings
  • 5 lbs chuck roast, cut into 3-4" pieces, large fat pieces trimmed
  • 2 Tbsp Extra virgin olive oil
  • 1 Tbsp kosher salt
  • 1 medium sized onion, finely diced
  • 2 large carrots, peeled and finely diced
  • 2 bay leaves
  • 4 garlic cloves, smashed
  • 2 Tbsp tomato paste
  • 3 Tbsp all purpose flour
  • 3 cups light red wine, like a Pinot Noir
  • 1 lb crimini mushrooms, quartered
  • 3 sprigs of fresh thyme
  • pepper

Instruction

  • Preheat oven to 350°F.Pat dry meat and generously salt and pepper all sides
  • In a large braiser or Dutch oven, heat oil until shimmering
  • In small batches, brown all sides of the meat
  • About 2 minutes per side
  • Set meat aside.Reduce heat to medium low and add onions, carrots and bay leaves
  • Saute until carrots and onions are just tender, about 5 minutes
  • Add garlic and cook for 2 more minutes
  • Stir in tomato paste
  • Sprinkle the mixture with flour and stir until absorbed
  • Slowly stir in the wine and add the mushrooms.Place the meat back to the braiser in a single layer
  • The meat should sit just above liquid line
  • For a good braise, you don't want it fully immersed in the liquid
  • Tuck the thyme between pieces of meat and bring the dish to boil
  • Cover and place in preheated oven
  • Cook for 2 ½ -3 hours
  • Meat should gently fall apart with a fork when done.Serve in a shallow bowl over a bed of creamy mashed potatoes and along side some hearty vegetables.