Even though this dish screams fall and winter vibes, I love making it year round because it is so flavorful and low effort. While it does take a decent amount of time, all the work comes from the oven, not you! You’ll have to do a little bit of prep and stovetop cooking, but it is pretty minimal and doesn’t take too long. This dish gets its rich, flavorful, tender beef from being cooked for about 6 hours which allows it to braise in the wine. Another great thing about this dish is that you don’t have to use high quality cuts of beef, it really won’t matter because the sauce has so much flavor and the beef gets broken down that you won’t be able to tell. You also don’t need to use fancy wine, I usually just grab whatever red blend is on the cheaper side! This is delicious served over mashed potatoes.
Serves: 6-8
Prep Time: 60 Minutes
Cook Time: 6 Hours
Total Time: 7 Hours
Ingredients:
- 2-3 Lbs Chuck Roast, Prime Roast, or Other Cut of Meat
- 2 Yellow Onions, Quartered
- 2 Lbs Baby Carrots; You can also use regular carrots, just be sure to dice them into large chunks
- 2 Garlic Heads, Pelled
- 1 Qt Beef Broth
- 1 750ml Bottle Red Wine, use a cheap blend, it doesn’t matter
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 Tsp Dried Basil
- 1 Tsp Dried Oregano
- 2 Bay Leaves
- 4 Sprigs Fresh Rosemary
- 8 Sprigs Fresh Thyme
- Salt + Pepper, to taste
- Olive Oil, for searing
To Make:
- First, we need to season the meat. Dry the meat well and season all sides generously with salt and pepper.
- Grab a large Dutch oven, or similar dish that is oven safe and heat over medium – high heat. Once hot, add in a generous amount of olive oil (2-3 tbsp) and add in the beef chunks. Make sure they are spread out so they will sear nicely. Sear on each side for 2-3 minutes.
- Once the beef is seared on all sides, remove and transfer to a plate and set aside.
- In the Dutch oven, add the carrots and yellow onions and sprinkle with 1 Tsp salt. Cook for 10 minutes, stirring occasionally to prevent burning or sticking.
- Next, add in the whole bottle of red wine and make sure to scrape the pan. Bring to a boil and cook for another 10 minutes to allow the wine to partially reduce.
- While this reduces, go ahead and turn on the oven and heat to 325 degrees Fahrenheit.
- Now, add in the beef broth, whole garlic, 1 tbsp garlic powder, 1 tbsp onion powder, 1 Tsp Dried Oregano, 1 Tsp Dried basil, 2 bay leaves, fresh rosemary and fresh thyme. Also season with about 2 tsp salt and 1 Tsp black pepper. Give this a quick stir to incorporate all of the seasonings.
- Now, add back the beef and make sure it is fully submerged in the liquid. Cover with the lid and transfer to the oven. Cook in the oven for 3 hours. After 3 hours, remove from the oven to check and flip the meat. Carefully place back in the oven, with the lid on and continue cooking for another 2 hours.
- After a total of 5 hours of cook time in the oven, remove the lid and cook in the oven for another 1 hour.
- Carefully remove from the oven and transfer all of the meat to a bowl. Shred the meat and then add it back into the pot. At this point, it is ready to serve; alternatively if you want to thicken the sauce, you can remove all of the meat, carrots, and onions and bring to a boil for about 20 minutes to help remove moisture.
Aly Eats Food 
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