Stay True Recipe

Cooking Instructions

1. 1

   Prepare the Beef

   Preheat the oven to 300°F (150°C). Season the beef chuck roast with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef and set aside.

2. 2

   Sauté Vegetables

   In the same Dutch oven, add onion and garlic. Sauté until translucent, about 3-4 minutes. Add mushrooms and cook until they release their moisture, about 5 minutes.

3. 3

   Add Liquid and Herbs

   Pour in the red wine and beef broth. Stir in thyme and bay leaves. Return the beef to the pot, cover, and bring to a simmer.

4. 4

   Braise the Beef

   Transfer the Dutch oven to the preheated oven and braise the beef for about 2.5 to 3 hours, or until tender.

5. 5

   Make the Carrot Puree

   While the beef is cooking, peel and chop the carrots. Boil them in salted water until tender, about 15-20 minutes. Drain and blend with butter until smooth. Season with salt and pepper to taste.

6. 6

   Prepare Glazed Winter Vegetables

   In a skillet, add winter vegetables with a bit of water and a pinch of salt. Cover and steam until just tender, about 10 minutes. Remove the lid, and allow the water to evaporate, then add a bit of butter and sauté until golden and glazed.

7. 7

   Serve the Dish

   Once the beef is done, remove it from the pot and slice. Serve over carrot puree and topped with glazed winter vegetables.