Beef Braised In Red Wine Recipe

Heat the olive oil in a large Dutch oven over medium-high heat until it's hot but not smoking. While the pan heats, pat the beef chuck roast dry with paper towels and season generously with salt and pepper.

Carefully add the beef to the hot oil and sear it on both sides until deeply browned, about 10 minutes total. If you notice the bottom of the pan starting to scorch, turn the heat down a bit.

Stir in the minced garlic, fresh thyme, and rosemary sprigs. Sauté for about 1 minute, until fragrant; you'll smell the garlic's sweetness.

Add the tomato paste to the pan, stirring it in well with the vegetables. Cook for another 1 minute, letting it deepen in color slightly.

Add the water to the pan and bring the mixture to a gentle simmer. Return the seared beef and any accumulated juices from the plate to the Dutch oven.

Cover the pot tightly with its lid and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the meat is fork-tender and easily pulls apart.