Classic Braised Beef

Preheat oven to 375°F (190°C). Season 2 lbs of boneless beef chuck roast generously with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder.

Heat 2 tbsp of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove the beef and set aside.

Add 1 large chopped yellow onion, 2 peeled and sliced carrots, and 2 chopped celery stalks to the pot and cook until softened, about 5 minutes. Add 2 minced garlic cloves and cook for 1 minute more.

Pour in 1 cup of dry red wine, scraping the bottom of the pot to deglaze. Let the wine reduce by half, about 5 minutes. Then add 2 cups of beef broth, 1 tbsp tomato paste, 1 tsp dried thyme, and 1 bay leaf. Stir to combine.

Return the beef to the pot. The liquid should almost cover the meat. Bring to a simmer, then cover and transfer to the preheated oven.

Braise in the oven for 3 hours, or until the beef is fork-tender. Remove the pot from the oven and let rest for 15 minutes before shredding with two forks.

Skim off any excess fat from the surface of the braising liquid. Taste and adjust seasoning with salt and pepper if needed. Serve hot with mashed potatoes or crusty bread.