Skip to content
Instructions (Dutch Oven Method)
- Season and Sear the Roast: Pat the beef roast dry with paper towels. Season generously all over with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until a deep brown crust forms (about 3-4 minutes per side). Remove the roast and set aside.
- Sauté Aromatics: Reduce the heat to medium. Add the quartered onion and chopped celery to the Dutch oven. Cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
- Deglaze and Build Sauce: Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2 minutes. Stir in the beef broth, diced tomatoes, Worcestershire sauce, thyme, and bay leaf. Bring to a gentle simmer.
- Braise: Return the seared roast to the Dutch oven. The liquid should cover about halfway up the sides of the roast. Cover the pot tightly with a lid and place it in a preheated oven at 325°F (160°C). Braise for 3 hours.
