Modes

Ingredients

• ¼ cup vegetable oil

• 3 pounds boneless chuck roast

• Kosher salt

• Freshly cracked black pepper

• ½ cup unsalted butter

• 2 cups carrots, large dice

• 2 cups celery, large dice

• 2 cups onion, large dice

• ¼ cup chopped garlic

• 2 tablespoons tomato paste (optional)

• 2 tablespoons chopped thyme (or other herbs such as rosemary or sage)

• 1 cup all-purpose flour

• 1 cup red wine (Cabernet Sauvignon or Pinot Noir preferred)

• 6 cups beef broth

Instructions

Place the oven rack in the middle position (position 3) and preheat your Wolf Oven to 350°F on Bake Mode.

Season the beef liberally with Kosher salt and freshly cracked black pepper on all sides.

Preheat a large Dutch oven on the stovetop over medium-high heat for a few minutes. Add the oil, then sear and brown the beef on all sides. Remove the beef and set aside.

Reduce the heat to medium. Add the butter and melt. Once melted, add the carrots, celery, and onion. Cook until tender, about ten to fifteen minutes.

Add the garlic and optional tomato paste, stirring to combine. Cook for one to two minutes. Stir in the thyme (or other herbs) and flour. Cook for two to three minutes.

Stir in the wine and cook for one to two minutes. Add the beef broth and stir well.

Return the beef to the Dutch oven and cover with a lid. Transfer to the oven and cook for about two hours, or until fork-tender (approximately forty minutes per pound).

Taste the sauce and adjust seasoning with additional Kosher salt and freshly cracked black pepper, if needed.

Serve immediately with potatoes or your favorite sides.