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

Preheat and Season

Place the oven rack in position three and preheat the Wolf Oven to 350°F on Bake

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

Sear the Beef

Preheat a large Dutch oven on the stovetop over medium-high heat for a few minutes.

Add the vegetable oil, then sear and brown the beef on all sides until a deep crust forms.

Remove the beef and set aside.

Build the Base

Reduce the heat to medium.

Add the butter and allow it to melt.

Once melted, add the carrots, celery, and onion. Sauté until tender, about ten to fifteen minutes.

Add the garlic and optional tomato paste; stir and cook for one to two minutes.

Stir in the thyme (or other herbs) and flour, cooking for two to three minutes to remove the raw flour taste.

Deglaze and Combine

Stir in the red wine and cook for one to two minutes, scraping any browned bits from the bottom.

Add the beef broth and stir until smooth and well combined.

Braise

Return the seared beef to the pot, cover with a lid, and place in the oven.

Cook for about two hours, or until fork-tender (approximately forty minutes per pound).

Finish and Serve

Taste the sauce and adjust with salt and pepper as needed.

Serve immediately with potatoes or other desired sides.