Prep Time: 40 Minutes
Cook: 2.5 - 3 Hours
Ready In: 3 Hours 30 Minutes
Ingredients (Serves 8):
¼ cup olive oil
1(6-pound) boneless chuck roast
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
10 ounces pancetta, chopped
2 large yellow onions, finely chopped
2 large carrots, peeled and finely chopped
4 celery ribs, finely chopped
8 garlic cloves, thinly sliced
8 thyme sprigs
4 rosemary sprigs
¼ cup tomato paste
4 cups dry red wine
4 cups water
Directions:
1. Preheat the oven to 325°F.
2. Heat the oil in a deep, heavy roasting pan over medium-high heat until it is shimmering but not smoking.
3. Pat the meat dry and season with salt and pepper.
Brown the meat in the hot oil on all sides, about 10 minutes. Transfer the meat to a large platter and set aside.
4. Add the pancetta to the oil in the pot and sauté, stirring frequently, until the fat is rendered, about 3 minutes.
5. Add the onions, carrots, and celery and sauté, stirring occasionally, until the vegetables are softened and golden brown, 10 to 12 minutes.
6. Add the garlic, thyme, and rosemary and sauté, stirring vigorously, until the garlic turns golden and soft, about 2 minutes. Stir in the tomato paste and cook for l minute.
7. Add the wine to deglaze and boil, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Add the water.
8. Put the meat back in the pan and cover with oil.
Transfer to the oven and braise until the meat is tender and the internal temperature reaches 165₽, 2½ to 3 hours.
9. Transfer the meat to a large cutting board. Pour the pan juices into a medium saucepan and boil until reduced by one-third, about 5 minutes.
10. Cut the meat across the grain into ½/inch hick slices and place in a large serving dish. Pour the sauce over the meat and serve.