Ingredients:
- 2 lb bone-in roast (beef chuck, brisket, or Flanken Rib Roast)
- Salt and black pepper (to taste)
- 2 tablespoons olive oil (or ghee)
- 1 onion (sliced)
- 2-3 cloves garlic (minced)
- 2-3 carrots (peeled and chopped into chunks)
- 2-3 celery stalks (chopped)
- 2 cups beef broth (or stock)
- 1 cup red wine (optional; can replace with more broth)
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1-2 bay leaves
- Fresh parsley (for garnish, optional)
Instructions:
Preheat the Oven:
Preheat your oven to 325°F (163°C).
Season the Roast:
Generously season the roast with salt and black pepper on all sides.
Sear the Roast:
In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the roast and sear it on all sides until browned (about 4-5 minutes per side). This step adds depth of flavor to the meat.
Sauté the Aromatics:
Remove the roast from the pot and set it aside. In the same pot, add the sliced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables start to soften. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Deglaze the Pot:
If using red wine, pour it into the pot to deglaze, scraping up any browned bits from the bottom with a wooden spoon. Allow it to simmer for a couple of minutes. If not using wine, skip this step and go to the next one.
Add the Liquid:
Return the roast to the pot. Pour in the beef broth, making sure the liquid covers about half of the roast. Add Worcestershire sauce, thyme, and bay leaves.
Braise in the Oven:
Cover the pot with a lid or tightly with aluminum foil and place it in the preheated oven. Braise for about 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork.
Check for Doneness:
About halfway through cooking, check the roast. If the liquid is too low, add more broth or water as needed to keep it moist.
Rest and Serve:
Once done, remove the roast from the oven and let it rest for about 10-15 minutes before slicing. Discard the bay leaves and thyme sprigs.
