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This is a basic braise that you can apply to any type of roast. Here we're using a chuck roast but you can use a tougher cut (like outside round) and still have great results.

Ready time: 2 to 3 hours


1.2 kg boneless, chuck roast


2 tablespoons vegetable oil

1 medium onion, roughly chopped

1 carrot, peeled and roughly chopped

2 stalks celery, roughly chopped

2 dry bay leaves

1 to 2 cups beef stock

1 cup red wine (optional, replace with extra beef stock if desired)


Preheat oven to 325 F.

Salt the roast well on all sides.

Pour the oil into a Dutch oven (or a large oven-safe pan) and heat over med-high. Sear the beef on all sides til golden brown.

Remove from Dutch oven

Add carrots, celery and onion to the dutch oven and sauté for 3 to 4 minutes until browning.

Add back the roast.

Add the stock, wine and bay leaf to come one-third up the side of the roast and bring to a simmer.

Cover and put in oven.

Cook in oven until fork tender (2 to 3 hours)

You can remove the roast and keep it warm while skimming the fat off the cooking liquid and reducing it to a sauce. Strain out the vegetables first if you wish.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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