Ingredients:
- 3-4 lb (1.5-1.8 kg) beef chuck roast (or brisket, if preferred)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup dry red wine (optional but recommended)
- 1 can (14.5 oz) diced tomatoes (or use fresh tomatoes, chopped)
- 2 cups beef broth (or stock)
- 2 teaspoons dried oregano
- 2 teaspoons dried rosemary (or 1 tablespoon fresh)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Beef:
- Pat the beef roast dry with paper towels. Season it generously with salt and pepper on all sides.
2. Sear the Meat:
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Once hot, add the beef roast and sear it on all sides until browned (about 4-5 minutes per side). This will help develop a deep flavor.
3. Sautรฉ the Vegetables:
- Remove the beef from the pot and set aside. In the same pot, add the chopped onion, carrots, and celery. Sautรฉ for 5-7 minutes until the vegetables start to soften and the onions are translucent.
- Add the garlic and sautรฉ for another 1-2 minutes until fragrant.
4. Deglaze the Pot:
- Pour in the red wine (if using) and let it simmer for 2-3 minutes, scraping the bottom of the pot with a wooden spoon to release any browned bits (those are packed with flavor!).
5. Add Tomatoes and Herbs:
- Add the diced tomatoes (with their juice), beef broth, oregano, rosemary, thyme, and bay leaf. Stir to combine.
6. Braise the Beef:
- Return the beef roast to the pot, ensuring it’s mostly submerged in the liquid. Bring the mixture to a simmer.
- Cover the pot with a lid and reduce the heat to low. Let it braise for 3-4 hours, turning the meat once halfway through, until the beef is fork-tender and easily pulls apart.
7. Finishing Touches:
- Once done, remove the beef from the pot and place it on a cutting board. Let it rest for a few minutes before slicing or shredding.
- While the beef is resting, you can simmer the braising liquid for an additional 10 minutes to thicken it up if desired. Adjust the seasoning with salt and pepper to taste.
8. Serve:
- Slice or shred the beef and serve it with the braised vegetables and sauce. Garnish with fresh chopped parsley.
- This dish pairs wonderfully with mashed potatoes, polenta, or crusty bread to soak up the flavorful sauce.
Enjoy your Italian Braised Beef with Herbs! It’s rich, comforting, and perfect for a hearty meal.
