Braised Beef Chuck Roll with Carrot and Onion

Preparation Preheat the oven to 325°F (160°C).

2.Season the beef chuck roll with salt and pepper.

Browning the beef Heat a large oven-safe pot over medium-high heat. Add the beef chuck roll and sear on all sides until browned, about 3-4 minutes per side. Remove the beef from the pot and set aside.

Sautéing the vegetables In the same pot, add the chopped carrots, onion, and minced garlic. Sauté until the vegetables are slightly softened, about 5 minutes.

Braising the beef Return the beef chuck roll to the pot and add the beef broth, red wine, tomato paste, bay leaves, and dried thyme. Bring the mixture to a boil.

6.Cover the pot with a lid and transfer to the preheated oven. Braise for about 3-4 hours, or until the beef is tender and easily shredded with a fork.

Shredding the beef Once the beef is cooked, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and mix it with the braising liquid and vegetables.

Serving Serve the braised beef chuck roll over cooked buckwheat.