Ingredients

• 3–4 lb chuck roast
• 2 tablespoons vegetable oil
• 1 large onion, roughly chopped
• 3 carrots, cut into chunks
• 3 celery stalks, cut into chunks
• 4 cloves garlic, smashed
• 2 cups beef stock
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce
• 2 sprigs fresh thyme, 1 bay leaf
• Salt and black pepper

Method

1. Preheat oven to 325°F. Pat roast dry and season all over with salt and pepper.
2. Heat oil in a large Dutch oven over high heat. Sear the roast on all sides until deeply browned, about 4 minutes per side. Remove.
3. Reduce heat to medium. Cook onion, carrot, and celery until softened, about 6 minutes.
4. Stir in tomato paste and garlic. Cook 2 minutes.
5. Add wine and scrape up all the browned bits. Add stock, soy sauce, and herbs.
6. Return roast to pot, nestled into the vegetables. Liquid should come halfway up the meat.
7. Cover and braise in oven 3 to 3½ hours, turning once halfway, until meat falls apart with a fork.
8. Rest 15 minutes. Strain braising liquid and serve alongside as a sauce.