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 seasoning

1. 01
   Preheat your oven to 160°C (320°F).
2. 02
   Season the beef chuck roast generously with salt and pepper.
3. 03
   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. 04
   In the same pot, add minced garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook for another minute.
5. 05
   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. 06
   Return the roast to the pot and add beef stock, rosemary, carrots, onions, and celery. Bring to a gentle simmer.
7. 07
   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. 08
   Remove the pot from the oven. Transfer the roast and vegetables to a serving platter and let rest for 10 minutes before slicing.
9. 09
   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.