Wine Braised Beef with Mushrooms

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  Beef Chuck Roast
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  1 tablespoon kosher salt
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  ½ Teaspoon Freshly Cracked Black Pepper, To Taste
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  Olive oil(30g)

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

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  Yellow Onion
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  Carrots
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  2 bay leaves
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  Garlic
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  Tomato Paste(30g)
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  Flour, All-Purpose, White(45g)
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  Wine, Red, Table(720g)
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  Mushrooms, Cremini(454g)
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  Thyme, Fresh

Instructions

1. 1Preheat the oven to 350°F with a rack in the center position.
2. 2Pat the beef completely dry with paper towels and generously season all over with the salt and pepper. Heat the olive oil in a large braiser or Dutch oven over medium-high heat. Once the oil is glistening, working in batches to avoid overcrowding, add the beef  and sear until deeply browned on all sides, about 2 minutes per side. Transfer the seared beef to a plate.
3. 3Reduce the heat to medium and add the onion, carrots, and bay leaves to the same pot. Cook, stirring often, until the vegetables are just tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 2 more minutes.
4. 4Stir in the tomato paste. Sprinkle the flour over the vegetables and stir until absorbed, about 1 minute. Slowly pour in the wine, stirring constantly, then add the mushrooms.
5. 5Return the seared beef to the pot along with any collected juices, nestling the pieces into the liquid but not completely submerging them. Add the thyme sprigs. Increase the heat to high and bring to a boil, then cover tightly and transfer to the oven.
6. 6Braise for 2½ to 3 hours, or until the meat is fork tender and shreds easily. Remove and discard the bay leaves and thyme stems.
7. 7Transfer to a serving platter or serve directly from the pot with mashed potatoes or egg noodles alongside.