Ingredients:

  • 3 lbs (1.36 kg) Beef chuck roast, bone-in
  • 2 tablespoons (30 ml) Olive oil
  • 1 teaspoon (5 ml) Kosher salt, plus more to taste
  • ½ teaspoon (2.5 ml) Black pepper, freshly ground, plus more to taste
  • 1 large Yellow onion, coarsely chopped (about 1 ½ cups)
  • 2 medium Carrots, coarsely chopped (about 1 cup)
  • 2 Celery stalks, coarsely chopped (about ¾ cup)
  • 4 cloves Garlic, minced
  • 1 sprig Fresh rosemary
  • 2 sprigs Fresh thyme
  • 1 Bay leaf
  • 6 cups (1.4 liters) Beef broth, low sodium or homemade
  • 1 cup (240 ml) Dry red wine (Cabernet Sauvignon or Merlot)
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 2 tablespoons (30 ml) Cornstarch
  • 2 tablespoons (30 ml) cold water

Instructions:

  1. Pat beef dry with paper towels. Season generously with salt and pepper. Heat olive oil in the Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned (about 5-7 minutes per side). Remove beef from pot and set aside.
  2. Add the onion, carrots, and celery to the pot. Sauté until softened and slightly browned (about 8-10 minutes). Add the minced garlic and sauté for 1 minute more, until fragrant.
  3. If using, pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce slightly (about 2-3 minutes).
  4. Return the beef to the pot. Add the beef broth, rosemary, thyme, bay leaf, and Worcestershire sauce. Bring to a simmer, then reduce heat to low, cover, and simmer for 1 ½ hours, or until the beef is very tender.
  5. Remove the beef from the pot (save for another use!). Strain the liquid through a fine-mesh sieve or cheesecloth-lined colander, discarding the solids. Return the strained liquid to the pot. Bring to a simmer. Whisk in the cornstarch slurry and cook for 1-2 minutes, or until the au jus has thickened to your desired consistency. Adjust seasoning with salt and pepper to taste.