Plan ahead. The meat should be marinated overnight, or at least 8 hours, but not longer than 24 hours
Combine 1 tablespoon table salt and 1 tablespoon black pepper in a small bowl. Sprinkle all over the pieces of chuck roast
Place the beef in a ziptop bag, or wrap tightly in plastic, and refrigerate for at least 8 hours or up to 24 hours
Heat the oven to 300 degrees. Remove the meat from the ziptop bag and use paper towels to thoroughly dry it
Combine 1 1/2 teaspoons table salt, 1 teaspoon black pepper, 1 teaspoon garlic powder and 1 teaspoon onion powder. Pat the seasonings all over the beef
Heat two tablespoons of vegetable oil in a Dutch oven. Swirl the oil to ensure it's evenly dispersed. Once the oil is hot, add the beef in an even layer, working in batches if needed, and cook until it forms a crust, 1-2 minutes
Repeat the process on all sides of the beef. Remove the beef and set aside
Deglaze the pan by adding 1/2 cup red wine; use a wooden spoon to scrape any browned bits from the bottom of the pan
Add the onion, celery, and carrots and cook until softened, 7 to 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute
Stir in the tomato paste, the remaining 1/2 cup red wine, and 2 cups of the beef stock. Arrange the beef in an even layer, then add more beef stock until the beef is about 1/2 covered. Add the thyme sprigs and bay leaves and bring to a simmer
Once the liquid is simmering, cover the pot and transfer to the oven
Cook until the meat is fork tender, 2 - 2 1/2 hours. You may need to add additional stock as the beef cooks, ensuring that it remains about 1/2 covered with stock
Remove from the oven and discard the thyme sprigs and bay leaves. Garnish with fresh parsley. Serve warm with mashed potatoes or rice
Note: If you'd like to use the braising liquid as a sauce, transfer the beef to a bowl and cover to keep warm. Boil the liquid, then reduce the heat to a simmer. Simmer the liquid until it thickens slightly
Ingredients
3 lbs boneless chuck roast, cut into 8 pieces
1 1/2 tbsp table salt, divded
1 1/2 tbsp black pepper, divided
1 tsp garlic powder
1 tsp onion powder
2 tbsp vegetable oil
1 cup red wine, such as pinot noir
1 onion, diced
2 celery stalks, diced
2 carrots, diced
5 garlic cloves, minced
2 fresh thyme sprigs
2 bay leaves
3 tbsp tomato paste
2-3 cups beef stock
to taste chopped fresh parsley, for serving
to taste mashed potatoes or steamed rice, for serving
