Braised Beef

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  3 lbs Beef Chuck Roast
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  1 tbsp 1 tablespoon kosher salt
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  1 tsp 1 teaspoon ground black pepper
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  1 tbsp Olive oil

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

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  1 Yellow Onion(110g)
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  3 Carrots(183g)
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  3 Celery(120g)
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  4 Garlic(12g)
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  1 cup Wine, Red, Table
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  4 Thyme, Fresh(3g)
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  1 cup Low Sodium Beef Broth
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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 the 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 deep 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 with a wooden spoon.
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 over low heat, 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.