Ingredients
- 1 boneless chuck roast (about 3 1/2 lbs)
- salt and pepper
- 2 tablespoons vegetable oil
- 1 medium onion , chopped
- 1 small carrot , chopped
- 1 small celery rib , chopped
- 2 garlic cloves , minced
- 2 teaspoons sugar
- 1 cup canned low sodium beef broth
- 1 cup low sodium chicken broth
- 1 sprig fresh thyme
- 1 -1 1/2 cup water
- 1/4 cup dry red wine
Directions
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Adjust oven rack to middle position and heat oven to 300°F.
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Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
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Heat oil in large heavy-bottomed Dutch oven over medium high heat until shimmering but not smoking.
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Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8- 10 minutes.
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Transfer roast to a large plate; set aside.
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Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6- 8 minutes.
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Add garlic and sugar; cook until fragrant, about 30 seconds.
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Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits.
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Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast.
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Bring liquid to simmer over medium heat, then cover tightly and transfer pot to oven.
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Cook, turning roast every 30 minutes until fully tender and meat fork slips in and out of meat very easily (3 1/2- 4 hours).
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Transfer roast to carving board, tent with foil to keep warm.
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Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig.
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Boil over high heat until reduced to about 1 1/2 cups, about 8 minutes.
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Add red wine and reduce again to 1 1/2 cups, about 2 minutes.
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Season to taste with salt and pepper.
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Cut meat into 1/2 inch slices, or pull apart in pieces; transfer meat to warmed serving platter and pour about 1/2 cup sauce over meat.
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Serve, passing remaining sauce.
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Note: Can add small red potatoes and sliced carrots and/or parsnips about 45 minutes before roast is finished.