Ingredients
Scale
- 3.5 pounds boneless beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic
- 1 can (28 ounces) crushed tomatoes
- 2 cups beef broth
- 1 cup dry red wine
- Dried oregano, thyme, bay leaves
- Russet potatoes
- Milk and butter for mashing
Instructions
- Pat the chuck roast dry and season with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat; sear the roast on all sides until browned.
- Sauté chopped onion until softened; add minced garlic and cook briefly.
- Deglaze with red wine; add crushed tomatoes, beef broth, herbs, and return the roast.
- Cover and cook in a preheated oven at 325°F for 3 to 3.5 hours until fork-tender.
- Prepare mashed potatoes by boiling quartered potatoes until tender; mash with milk and butter.
- Shred the cooked roast and thicken the gravy using a cornstarch slurry before combining.
- Serve the shredded beef over mashed potatoes, garnished with fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mediterranean / American Comfort
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 550
- Sugar: 7g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg