Braised Beef

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  Beef Chuck Roast(1361g)
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  1 tablespoon kosher salt
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  1 teaspoon ground black pepper
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion(480g)
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  Carrots
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  Celery
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  Garlic
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  Wine, Red, Table(240g)
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  Thyme, Fresh(5g)
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  Low Sodium Beef Broth(240g)
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  Potato, White, Boiled, No Skin

Instructions

1. 1Pat the beef dry with paper towels and season generously on all sides with salt and pepper.
2. 2Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes. Working in batches to avoid crowding, sear the beef until golden brown on all sides, 3–4 minutes per side. Transfer to a plate and set aside.
3. 3Reduce heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook for 1 minute until fragrant, then deglaze the pot with the red wine, scraping up all browned bits from the bottom.
4. 4Return the beef to the pot along with any accumulated juices. Add the fresh thyme, beef broth, and a pinch of salt. Bring to a simmer over medium heat, then cover and reduce heat to low.
5. 5Simmer gently on the stovetop for 2–2½ hours, stirring occasionally, until the beef is fork-tender and easily pierced with a knife.
6. 6Add the potatoes to the pot and continue simmering, covered, for 30–40 minutes over low heat until the potatoes are tender when pierced with a fork.
7. 7Remove and discard the thyme sprigs. Let the braised beef rest in the pot, covered, for 10 minutes.
8. 8Divide the beef, potatoes, vegetables, and braising liquid evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.