Meat Recipe

Trim and season

Pat the beef dry with paper towels. Trim any excessive fat if desired. Rub the kosher salt and black pepper evenly over the entire surface of the roast.

Sear

Heat 1 tablespoon of olive oil in a heavy Dutch oven or skillet over medium-high heat until shimmering. Sear the roast 3–4 minutes per side until well browned (use tongs and hold it on edges to brown fat cap), working in batches if necessary. Remove the seared roast to a plate.

Prepare marinade

In a small bowl combine remaining 1 tablespoon olive oil, Worcestershire sauce, soy sauce, brown sugar, minced garlic, chopped rosemary, thyme, red wine (if using) and smoked paprika. Stir until sugar dissolves.

Brush or spoon the marinade over the seared roast, coating all sides. Let the roast sit 10–15 minutes at room temperature to absorb flavors while you preheat the oven to 325°F (160°C).

Sauté aromatics

In the same Dutch oven set over medium heat, add the sliced onion, carrots and celery. Sauté 4–5 minutes until softened and lightly browned, scraping up browned bits from the bottom.

Deglaze and assemble

Pour in about half a cup of the stock to deglaze the pan, stirring to release any stuck bits. Add the rest of the stock and the bay leaves and bring to a gentle simmer. Return the marinated roast to the pot. The liquid should come about one-third to halfway up the sides of the roast; if needed add up to 1/2 cup more stock or water.

Braise

Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise for 2 to 2 1/2 hours, or until the roast is fork-tender and reaches an internal temperature of about 200°F (93°C) for easy shredding. Check once halfway through and spoon liquid over the roast.

Rest and remove bay leaves

Carefully transfer the roast to a cutting board and tent loosely with foil. Remove and discard bay leaves from the braising liquid. Let the meat rest 10–15 minutes.

Make pan sauce (optional)

Place the Dutch oven on the stovetop over medium heat. Whisk together the cornstarch and cold water to make a slurry. Stir the slurry into the simmering braising liquid and cook 2–3 minutes until slightly thickened. Swirl in the butter and adjust seasoning with salt and pepper to taste.

Slice or shred & serve

Slice the roast against the grain for slices, or shred with two forks for pulled beef. Spoon pan sauce over the meat and garnish with chopped parsley. Serve with mashed potatoes, rice or crusty bread to soak up the sauce.