Wine Braised Beef with Mushrooms

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  5 lbs Beef Chuck Roast
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  1 tbsp 1 tablespoon kosher salt
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  0.5 tsp ½ Teaspoon Freshly Cracked Black Pepper, To Taste
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  2 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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  2 Carrots(122g)
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  2 2 bay leaves
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  4 Garlic(12g)
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  2 tbsp Tomato Paste
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  3 tbsp Flour, All-Purpose, White
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  3 cup Wine, Red, Table
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  1 lbs Mushrooms, Cremini
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  3 Thyme, Fresh(2g)

Instructions

1. 1Pat the beef dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, add the beef and sear until deeply browned on all sides, about 2 minutes per side. Transfer to a plate.
2. 2Reduce heat to medium, add the onion and carrots to the pot, and cook stirring often until just tender, about 5 minutes. Add the garlic and cook stirring until fragrant, about 2 more minutes.
3. 3Stir in the tomato paste, sprinkle the flour over the vegetables, and stir until absorbed, about 1 minute. Slowly pour in the red wine while stirring constantly, then add the mushrooms.
4. 4Return the seared beef and any collected juices to the pot, nestling the pieces into the liquid. Add the fresh thyme, increase heat to high, and bring to a boil, about 3–5 minutes.
5. 5Cover the pot tightly, reduce heat to low, and braise on the stovetop for 2½ to 3 hours until the beef is fork-tender and shreds easily. Stir occasionally and add water if liquid reduces below half the meat level.
6. 6Remove and discard thyme stems. Skim any excess fat from the surface if desired.
7. 7Divide the braised beef and mushroom sauce evenly into 8 airtight containers while hot. Cool completely before refrigerating.
8. 8Reheat on the stovetop over medium heat, stirring occasionally, until heated through, about 8–10 minutes. Serve with mashed potatoes or egg noodles.