Hearty Italian Sunday Roast with Rosemary and Red Wine

Ingredients

• 1 kg beef chuck roast
• 2 tablespoons olive oil
• 4 cloves garlic minced
• 2 cups red wine
• 1 cup beef stock
• 2 sprigs fresh rosemary
• 3 large carrots peeled and cut into chunks
• 2 large onions quartered
• 3 stalks celery cut into chunks
• 2 tablespoons tomato paste
• Salt and pepper to taste seasoning

Instructions

1. 1 Preheat your oven to 160°C (320°F).
2. 2 Season the beef chuck roast generously with salt and pepper.
3. 3 Heat olive oil in a large dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove and set aside.
4. 4 In the same pot, add minced garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook for another minute.
5. 5 Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let reduce by half, about 5 minutes.
6. 6 Return the roast to the pot and add beef stock, rosemary, carrots, onions, and celery. Bring to a gentle simmer.
7. 7 Cover the pot with a lid and transfer it to the preheated oven. Roast for 3 hours, or until the meat is tender and pulls apart easily.
8. 8 Remove the pot from the oven. Transfer the roast and vegetables to a serving platter and let rest for 10 minutes before slicing.
9. 9 Skim excess fat from the surface of the cooking liquid and bring it to a simmer on the stovetop to thicken if desired. Adjust seasoning with salt and pepper.
10. 10 Serve the roast slices with the vegetables, drizzled with the rich, rosemary-infused wine sauce.