Ingredients:

  • 4.5 lb Beef Roast (Chuck or Shoulder)
  • 2 Tbsp neutral oil (canola, grapeseed)
  • 1 large Onion, roughly chopped
  • 2 Carrots, roughly chopped
  • 2 Celery stalks, roughly chopped
  • 1 lb Cremini or Button Mushrooms
  • 1 cup dry red wine (Cabernet, Merlot)
  • 3 cups low-sodium Beef Broth
  • Salt, fresh Black Pepper, Paprika (for seasoning)
  • 1 Tbsp Flour or Cornstarch Slurry
  • 3 sprigs fresh Herbs

Instructions:

  1. Season the beef roast generously on all sides with salt, pepper, and paprika.
  2. Heat the 2 Tbsp neutral oil in a large Dutch oven over high heat. Sear the beef thoroughly on all sides until a deep brown crust forms (Maillard Reaction). Remove the beef and set aside.
  3. Add the chopped onion, carrots, and celery to the Dutch oven, reducing heat to medium. Sauté until softened, scraping up the browned bits (fond) from the bottom of the pan.
  4. Deglaze the pot by pouring in the 1 cup of dry red wine, scraping vigorously to dissolve the fond. Allow the wine to reduce by approximately half.
  5. Return the seared beef to the pot. Add the beef broth and fresh herb sprigs. The liquid should cover about two-thirds of the beef.
  6. Bring the liquid to a simmer. Cover the Dutch oven tightly and place it in an oven preheated to 200°F. Braise for 6 hours.
  7. After 6 hours, add the whole or roughly chopped mushrooms to the pot. Continue cooking for 1 more hour, totaling 7 hours cook time.
  8. Remove the beef from the pot and let it rest for 10-15 minutes. If a thicker gravy is desired, create a slurry with the 1 Tbsp of flour/cornstarch and stir it into the hot jus on the stovetop to thicken.
  9. Shred the fork-tender beef and serve immediately with the deeply flavored jus and vegetables.