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Slow-Braised Beef Roast

Low heat. Long patience. The kind of roast that fills the house with a smell so good the neighbors start making excuses to come over. No shortcuts. No apologies.

Ingredients

• 3–4 lb chuck roast or bottom round
• 8 oz cremini mushrooms, quartered
• 4 sprigs fresh thyme
• 1 cup dry red wine (ensure gluten-free)
• 2 cups beef broth
• 1 large onion, roughly chopped
• 4 cloves garlic, smashed
• 2 tbsp tomato paste
• 2 tbsp olive oil
• Salt and black pepper

Method

1. Preheat oven to 300°F. Pat the roast dry and season generously with salt and pepper.
2. Heat olive oil in a Dutch oven over high heat. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.
3. In the same pot, cook the onion and garlic until softened, about 3 minutes. Add the tomato paste and stir for 1 minute.
4. Pour in the red wine, scraping up the browned bits from the bottom. Let it reduce by half.
5. Add the beef broth, mushrooms, and thyme. Return the roast to the pot.
6. Cover with a tight lid and braise in the oven for 3–3.5 hours, until the meat is fork-tender and falling apart.
7. Let it rest 15 minutes before slicing. Spoon the pan sauce and mushrooms over the top.