Red Wine Braised Beef

This Dutch oven red wine braised beef cooks in the oven for over 3 hours until fall-apart tender and extra juicy. The braising liquid is packed with so much flavor, and it's served with carrots and mushrooms.

📝 Ingredients

• 3 pounds boneless beef chuck roast
• 2 teaspoons Kosher salt (plus more as needed)
• 1 teaspoon ground black pepper
• Olive oil
• 1 large yellow onion, peeled cut into chunks
• 2 stalks celery, cut into thick slices
• 6 cloves fresh garlic, minced
• 2 teaspoons minced fresh thyme
• 1 teaspoon minced fresh rosemary
• 2 tablespoons tomato paste
• 2 cups red wine (cabernet sauvignon or pinot noir)
• 2 cups beef broth (plus more as needed)
• 1 tablespoon Worcestershire sauce
• 3 medium carrots (peeled and cut into thick slices)
• 8 ounces cremini mushrooms (halved)
• 6 sprigs fresh thyme and rosemary
• Chopped Italian parsley for garnish

👨‍🍳 Instructions

1. 1Preheat oven to 300 degrees F.
2. 2Trim excess fat from the chuck roast. Season generously with 2 teaspoons Kosher salt and 1 teaspoon ground black pepper.
3. 3Heat a few generous drizzles of olive oil in a large Dutch oven over medium-high heat. Once hot, sear the chuck roast on both sides undisturbed until a beautiful golden brown crust forms. Tip: Leaving it alone gives it a better sear). Remove from the pot. Don’t wipe the pot clean.
4. 4Over medium heat, add a few more drizzles of oil and sauté the onions and celery until softened, about 5 to 6 minutes. Then, add the minced garlic and the minced thyme and rosemary. Sauté for another 1 to 2 minutes until fragrant.
5. 5Next, add tomato paste and stir to coat. Add the 2 cups of red wine, bring to a simmer for just 1 or 2 minutes.
6. 6Pour in the beef broth and Worcestershire sauce. Season with salt and pepper to taste. Bring to a simmer. Then, return the seared chuck roast nesting it under the liquid (should cover about ½ or ¾ of the meat). Add the sprigs of thyme and rosemary around it.
7. 7Cover and braise in the oven for 2.5 to 3 hours or until tender. Tip: Try not to open the oven or lid while it’s cooking, as this can let the heat escape, which interrupts the braising process.
8. 8Next, uncover and add the carrots and mushrooms, partially pushing them down under the liquid. Cover and return to the oven for another 30-45 minutes, until the vegetables are softened, and the meat is fall-apart tender.
9. 9Shred the beef and serve with your favorite sides. Mashed potatoes are my go-to!