- 1 boneless beef chuck roast (~3lbs)
- pan searing flour
- 2 tbsp vegetable oil
- 5 medium potatoes
- 3 large carrots chopped
- 1 medium onion roughly chopped
- 1 can peas
- 3 cloves peeled garlic
- 1 can (6 oz) tomato paste
- 1 tbsp herbes de provence
- 2 cups red wine
- 2 cans (14.5 oz each) beef broth
Preheat oven 350 degrees.
1.) Dust chuck roast with pan searing flour; pat off excess
2.) Heat oil in large braising pan on medium-high, until oil faintly smokes. Add beef; brown, turning to brown all sides, 8-10 min. Remove meat from pan; set aside. Discard all but 1 tbsp drippings from pan.
3.) Add stew vegetables (minus potatoes) to pan; cook 4-5 minutes. Add garlic; cook 8-10 min. Add tomato paste and herbs. Cook, stirring, 3 min.
4.) Add wine, stirring to loosen browned bits on bottom of pan. Simmer 1-2 min, until almost dry. Return meat to pan; add broth and potatoes. Heat to simmering; cover.
5.) Braise on center rack of oven for 2 hours. Carefully remove lid. Cook 30 min longer or until beef is fork-tender. Skim fat from surface and discard.
6.) Transfer beef to clean platter; season to taste with salt and pepper. Pour sauce over beef.