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1 boneless beef chuck roast
2 tsp freshly ground black pepper
3/4 tsp kosher salt
2 tsp salt
2 tsp canola oil
2 tbs tomato paste
12 cloves garlic, peeled and smashed
1 1/2 cups dry red wine (It’s not an accident this leaves just enough for a glass while your cooking)
2 cups beef stock, you could increase this by 1 1/2 cups and eliminate the wine but trust me the wine make all the difference in the world when it comes to the flavor.
1 tbs AP flour
1 tsp sugar
1 28 oz can chopped tomatoes (I used Italian Style)
2 tsp finely chopped fresh rosemary (less if you use dried)
4 carrots, cut in two inch pieces
4 fresh thyme sprigs
1 large sweet onion cut into large wedges
1 bay leaf
Preheat oven 300
Sprinkle beef with S&P and drizzle with oil. Rub it in, rub it in.
Heat your dutch oven over med-high heat. Add beef and sear on each side until beautifully browned. Then remove from pan, set aside.
Add tomato paste and garlic to pan; cook 1 1/2 min., stirring frequently. Add red wine to pan; bring to a boil. Cook 6 min or until liquid almost evaporates, stirring frequently. Combine stock and flour in a bowl, stirring with a whisk. Add stock mixture,, sugar, and tomatoes to pan; bring to a boil. Return beef to pan add rosemary, carrots thyme onions and bay leaf to pan. Bake covered at 300 degrees for 3 hours or until beef is tender when pierce. Remove thyme springs and bay leaf from pan; Place beef, carrots and onions on a platter; cover with foil to keep warm. Bring sauce to a boil over medium-high heat cook 5 minutes or until reduced to about 3 cups. Cut 12 ounces of beef about one-third of roast into large pieces. Shred the remaining beef; reserve shredded beef in separate container for later. Strain leftover sauce in separate container. Serve beef, carrots and onions over pasta or mashed potatoes.