I am not a meat-eater, but this recipe right here got me, I made it with my friend yesterday and it was fabulous.
I will make this again and add the video to this post.
3 lb chuck roast, shoulder cut.
Sea salt and black pepper to taste
2 tbsp olive or avocado oil
1 onion, chopped
3 cloves garlic, minced or pressed
1 tbsp tomato paste
2 tbsp all-purpose flour
1/2 cup dry red wine
2 cups beef broth
2 lb small yellow potatoes
1 lb carrots, chunks
2 bay leaves
Fresh parsley or cilantro leaves
Preheat your oven to 180 C.
Season your beef on each side with sea salt and pepper until well coated.
Heat oil in a Dutch oven or heavy pot, brown roast your beef on all sides to lock in moisture and flavour (about 15 minutes).
Transfer to a plate and set aside.
In the same pot with the grease left, add in onions and garlic, saute until onions are translucent (about 2-3 minutes).
Stir in the tomato paste, then the flour. At this point, the flour will absorb all the oil/grease.
Add the wine, stir and allow the wine to reduce (about 2 minutes), add your beef broth, a few sprigs of fresh thyme and bay leaves.
Transfer the beef back to the pot, add carrots and potatoes around the beef in the pot.
Cover the pot and cook in your preheated oven for 2-3 hours.
When cooked through, remove from the oven.
Garnish with fresh parsley or cilantro and serve.
Enjoy your meal!