Italian Red-Wine Braised Beef

Fork-tender beef slowly braised with red wine, tomato, garlic, and herbs.

Ingredients

• 3-pound chuck roast
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 4 cloves garlic
• 2 cups dry red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon rosemary
• 1 bay leaf

Directions

1. Brown beef deeply in olive oil and remove.
2. Cook onion and carrots until softened, then add garlic and tomato paste.
3. Pour in wine and scrape up browned bits.
4. Add broth, rosemary, bay leaf, and beef.
5. Cover and braise at 325°F about 3 hours until fork-tender.
6. Rest beef and reduce sauce before serving.