Braised Beef Chuck

Preheat the Oven Preheat the oven to 325°F (163°C).

Season the Beef Season the beef chuck with salt and pepper.

Brown the Beef Heat the olive oil in a large, oven-safe pot or Dutch oven over medium heat. Add the beef chuck and sear it on all sides until browned. Remove the beef from the pot and set it aside.

Cook the Vegetables In the same pot, add the chopped onion, minced garlic, sliced carrots, and sliced celery. Cook until the vegetables are softened, about 5 minutes.

Add the Liquid Add the beef broth, red wine, tomato paste, bay leaves, dried thyme, and dried rosemary to the pot. Stir to combine.

Braise in the Oven Return the beef chuck to the pot and bring the liquid to a simmer. Cover the pot and transfer it to the preheated oven.

Cook in the Oven Cook the beef chuck in the oven for about 2.5 to 3 hours, or until it is fork-tender and easily shreds with a fork.

Shred the Beef Remove the pot from the oven and discard the bay leaves. Using two forks, shred the beef chuck into smaller pieces.

Serve Serve the braised beef chuck with the vegetables and sauce from the pot.