- 3 1/2 pounds boneless beef chuck roast
- Salt and pepper, to taste
- 2 tablespoons safflower oil
- 3 carrots, cut in half and then cut lengthwise into 2- to 3-inch pieces
- 1 onion, chopped into 1-inch pieces
- 3 ribs celery, cut into 2-inch pieces
- 2 cloves garlic with skin, crushed
- Several sprigs of fresh thyme
- 2 bay leaves
- 1 cup red wine
- 2 cups beef broth
- 1 1/2 pounds baby red potatoes (see note)
Preheat oven to 325° F.
Season roast liberally with salt and pepper. In a large, heavy-bottom braising pan, heat safflower oil over medium to medium-high heat. Sear beef thoroughly on all sides until it is browned. Remove meat and add carrots cut-side down, and brown slightly. Add onions and sauté for 2 minutes, then add celery, garlic, thyme and bay leaves. Deglaze the pan with red wine.
Reduce wine slightly and return seared roast to the pan with beef broth. Cover pan and place in the oven. Cook for 30 minutes and reduce heat to 300° F and cook for 1 1/2 hours.
Let rest on the stove top for 10 minutes and then slice and serve with vegetables and gravy over smashed and seasoned potatoes.
For potatoes, you may either boil them in salted water until tender (about 20 minutes), or you can add them to the braising pot with chuck roast for the last 1 hour of cooking.