I followed his recipe for the most part but made some slight changes. And I'm making this post here, so I can easily find it again.
We have a number of chuck roasts in the freezer, so I'm looking for ways to use them.
Ingredients
1 chuck roast
8 cloves of garlic, cut into slivers
3-4 tablespoons of olive oil
1 yellow onion, chopped finely
2 carrots, peeled and shredded on a box grater
3 ribs of celery, shredded on a box grater
3 tablespoons of tomato paste
1 28 oz. can of crushed tomatoes
1 1/2 cups of red wine--I used a Cabernet
2 cups of beef stock
4 large bay leaves
A healthy smidge of Penny's Tuscan Sunset seasoning
Kosher salt
Cracked black pepper
Process
Heat the oven to 325 degrees.
Use a large Dutch oven with a lid. Dry off the chuck roast and cut slits into the side of the roast. Insert the slivers of garlic into the roast and liberally salt and pepper the roast.
Add the olive oil to the Dutch oven on medium-high heat and sear the roast on all sides. Set aside the roast.
Move the heat to medium, add the onions, add salt, and add a bit of water (1/4 cup) to remove the bits off the bottom of the oven. Cook the onion for roughly 8 minutes and then add the shredded carrots and celery. Cook for about 10-15 minutes until really soft.
Add the tomato paste and cook for just a minute and incorporate it into the veggie mixture. Add the wine and use a wooden spoon to scrape up the bits off the bottom of the oven. Simmer the wine for about 10 minutes.
Add in the beef stock, remaining garlic that has been chopped finely, bay leaves, and seasoning.
Turn off the heat, put the roast into the braising liquid, secure the lid, and pop it into the oven for three hours.
Take out the roast and check the internal temperature. Tent some aluminum foil over the top of it and let it rest. Skim off the fat/grease in the pot by using paper towels.
Shread the beef and return it to the Dutch oven.
I served mine with linguini, but you can easily put this over mashed potatoes.
