Braised Beef

Recipe View Preheat your oven to 350°F (175°C). (5 minutes)

Recipe View Thoroughly pat the beef chuck roast dry with paper towels. Cut into large, even pieces. In a small bowl, combine 3 ½ teaspoons of salt, 2 teaspoons of pepper, and the garlic powder. Season the beef generously on all sides with the mixture. (10 minutes)

Recipe View Heat the olive oil in a large, heavy-bottomed Dutch oven or oven-safe skillet over high heat. Add the beef in a single layer (work in batches if necessary to avoid overcrowding). Sear the beef, undisturbed, until a deep golden-brown crust forms, about 4-5 minutes per side. Remove the beef from the pot and set aside. (20 minutes)

Recipe View Reduce the heat to medium-high. Add the butter to the pot. Once melted, add the chopped onion, halved mushrooms, and carrots. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 5-7 minutes, scraping up any browned bits from the bottom of the pot. Add the halved garlic head, cut-side down, and cook for another minute until fragrant. (10 minutes)

Recipe View Pour in the red wine, scraping the bottom of the pot to deglaze and loosen any remaining browned bits. Let the wine simmer for 2-3 minutes, allowing it to reduce slightly. (5 minutes)

Recipe View Return the seared beef to the pot, nestling it amongst the vegetables. Add the thyme sprigs, bay leaves, and Worcestershire sauce. (2 minutes)

Recipe View Pour in enough beef broth to come about two-thirds of the way up the sides of the beef (do not fully submerge the meat). Bring the mixture to a gentle simmer on the stovetop. (5 minutes)

Recipe View Cover the Dutch oven tightly with a lid and transfer to the preheated oven. Braise for 2 to 2 ½ hours, or until the beef is incredibly tender and easily pierced with a fork. (150 minutes)

Recipe View Remove the Dutch oven from the oven and let it rest for 10-15 minutes before serving. Discard the thyme sprigs and bay leaves. Shred the beef with two forks and serve hot, spooning the braising liquid and vegetables over the top. Garnish with fresh parsley. (15 minutes)