Ingredients
- 2 Tbsp. extra virgin olive oil, divided
- 1 large onion, cut into 1" wedges
- 3 medium carrots, diagonally sliced (1/12")
- 1 rib celery diagonally sliced (1 1/2")
- 1 3 lb. boneless beef chuck roast, patted dry
- 1 tsp. kosher salt
- 1 tsp. pepper
- 3 large garlic cloves, coarsely chopped
- 1 Tbsp. tomato paste
- 1 cup lower-sodium beef broth
- 2 Tbsp. red wine vinegar
- 1/4 tsp. ground allspice
- 1 6" sprig fresh rosemary
- 1 6" sprig fresh thyme
Preparation
Step 1
Heat oven to 325 degrees. Heat 1 Tbsp. of the oil in a large nonreactive Dutch over over medium heat until hot. Cook onion 3-4 minutes or until browned, stirring frequently; remove.
add carrots and celery to Dutch oven; Cook over medium heat 3-4 minutes or until slightly softened, stirring frequently, remove
Sprinkle beef with salt and pepper. Add remaining 1 Tbsp. oil to Dutch oven; heat over med-high heat until hot. Brown beef 5-6 minutes, turning to brown on all sides; remove. Reduce heat to low. Add garlic and tomato paste to Dutch oven; cook 1 minute, stirring constantly. Stir in broth and vinegar. Bring to a boil over high heat, stirring to scrape up any browned bits from bottom of pan. Stir in vegetables and allspice. Return beef and any accumulated juices to pan Submerge rosemary and thyme in liquid. Place round of parchment paper directly on beef and vegetables. Cover and bring to a boil.
Bake 2 1/2 - 3 hours, or until beef is tender. Remove beef. Cover loosely with foil. Let stand 10 minutes before slicking. Meanwhile, skim off and discard any fat that rises to the top of the cooking liquid. Discard rosemary and thyme stems. To thicken pan juices, bring to a boil over high heat. Boil 3-5 minutes or until slightly thickened, stirring occasionally.