📖 Instructions

1. **Prepare the Beef:** Take your beef roast (about 3-4 pounds) out of the refrigerator at least 30 minutes before you plan to cook it. Pat it dry with paper towels. This helps to get a nice sear. Season generously with salt and freshly ground black pepper.
2. **Sear the Beef:** Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the beef roast in the pot. Sear on all sides until nicely browned, about 3-4 minutes per side. This step is crucial for developing deep, rich flavors.
3. **Sauté the Vegetables:** Remove the beef from the pot and set aside. Add 1 large chopped onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Cook over medium heat until the vegetables are softened and slightly caramelized, about 8-10 minutes. Stir occasionally to prevent burning. Feel free to add a clove or two of minced garlic in the last minute – I'm a huge garlic fan!
4. **Deglaze the Pot:** Pour in 1 cup of dry red wine (such as Cabernet Sauvignon or Merlot) into the pot. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. These bits are full of flavor and will add depth to the sauce. Let the wine simmer for 2-3 minutes to reduce slightly.
5. **Add Broth and Herbs:** Return the beef roast to the pot. Pour in 4 cups of beef broth (or a combination of beef broth and chicken broth). Add 2 sprigs of fresh rosemary and 2 sprigs of fresh thyme. If you don’t have fresh herbs, you can use 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme.
6. **Slow Roast in the Oven:** Cover the pot tightly with a lid. Place it in a preheated oven at 300°F (150°C). Slow roast for 3-4 hours, or until the beef is fork-tender. The exact cooking time will depend on the size and thickness of your roast, so check it periodically.
7. **Check for Doneness:** After 3 hours, check the beef for doneness. Use a fork to gently pull at the meat. If it shreds easily, it's ready. If not, continue to cook for another 30-60 minutes, checking periodically.
8. **Rest the Beef:** Once the beef is cooked, remove it from the pot and place it on a cutting board. Tent it loosely with foil and let it rest for at least 15-20 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
9. **Make the Red Wine Sauce:** While the beef is resting, prepare the red wine sauce. Strain the cooking liquid from the pot into a saucepan. Discard the solids. Bring the liquid to a simmer over medium heat. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Gradually whisk the slurry into the simmering liquid. Cook, stirring constantly, until the sauce thickens to your desired consistency, about 3-5 minutes. Taste and adjust seasoning as needed. You can add a pat of butter for extra richness.
10. **Slice and Serve:** After the beef has rested, slice it thinly against the grain. Serve the sliced beef with the red wine sauce spooned over the top. Garnish with fresh herbs, if desired. Pair with mashed potatoes, roasted vegetables, or your favorite side dishes. Enjoy!