Method

Prepare the Beef:

Start by patting the beef chuck roast dry with paper towels. This helps achieve a nice sear.

Season generously with salt and black pepper on all sides.

Sear the Beef:

In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, add the beef roast.

Sear the meat on all sides until browned (about 4–5 minutes per side). This step enhances the flavor through the Maillard reaction. Remove the beef and set it aside.

Sauté the Vegetables:

In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté for about 5–7 minutes until the vegetables soften and the onions become translucent.

Add the minced garlic and sauté for another minute until fragrant.

Deglaze the Pot:

Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Let the wine simmer for about 2–3 minutes to reduce slightly.

Add Remaining Ingredients:

Return the beef to the pot. Add the beef broth, diced tomatoes (with juices), tomato paste, rosemary, thyme, and bay leaf. Stir to combine.

Slow Cook the Beef:

Bring the mixture to a gentle simmer, then cover with a lid and reduce the heat to low. Allow it to cook for about 3 hours, or until the beef is fork-tender. You can also use a slow cooker set to low for 6–8 hours if preferred.

Rest the Beef:

Once cooked, remove the pot from heat and let it rest for about 10 minutes before serving. This allows the juices to redistribute throughout the meat.

Serve:

Slice the beef and serve it with the sauce and vegetables spooned over the top. Pair with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.

Variations

Herbs: Feel free to experiment with different herbs like parsley or sage based on your taste preferences.

Vegetable Additions: You can add potatoes, mushrooms, or bell peppers for more depth and flavor.

Wine: If you prefer a non-alcoholic version, substitute the red wine with extra beef broth or grape juice.