Maczanka Recipe

Pat the beef chuck roast dry with paper towels and season evenly with 1 tsp salt and 1/4 tsp black pepper.

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 tbsp neutral oil. When shimmering, sear the beef on all sides until deeply browned, about 4–5 minutes per side. Transfer the beef to a plate and set aside.

Reduce heat to medium and add 1 tbsp butter to the pot. Add the chopped onions, diced carrot and celery. Cook, stirring occasionally, until softened and starting to caramelize, about 10–12 minutes.

Add the minced garlic and cook 1 minute more until fragrant.

Stir in the tomato paste and cook 2 minutes, stirring, to remove raw flavor. Sprinkle in the flour and cook 1–2 minutes, stirring, to form a roux that helps thicken the sauce.

Pour in the red wine to deglaze the pot, scraping up browned bits from the bottom. Let wine reduce by half, about 3–4 minutes.

Add the canned diced tomatoes, beef broth, Worcestershire sauce, brown sugar, smoked paprika, dried marjoram (or oregano), bay leaves, and whole peppercorns. Stir to combine.

Return the seared beef to the pot, nestling it into the sauce. Bring to a gentle simmer, then cover with a lid slightly ajar.

Place the pot in a preheated oven at 150°C (300°F) and braise until the beef is fork-tender, about 2 to 2.5 hours. Alternatively, simmer on low on the stovetop for the same time.

Remove the pot from the oven. Transfer the beef to a cutting board; discard bay leaves and peppercorns from the sauce. Use two forks to shred or slice the beef into bite-sized pieces.

Skim excess fat from the surface of the sauce if desired. Place the pot over medium heat and stir the shredded beef back into the sauce. Simmer uncovered 10–15 minutes to thicken; adjust seasoning with remaining 1/2 tsp salt and 1/4 tsp black pepper to taste.

Stir in the remaining 1 tbsp butter and chopped fresh parsley for gloss and flavor.

If desired, warm rolls or baguette halves in the oven. Spread each with butter (optional).

Spoon generous amounts of the beef and sauce onto each roll so the bread soaks up the gravy. Serve immediately with extra sauce on the side for dipping.