PREPARATION:

1st Step

Heat the oven to 325 degrees Fahrenheit (160 degrees Celsius). This method of low and slow simmering will ensure the beef is tender and flavorful.

2nd Step

Liberally season the beef chuck roast with freshly ground black pepper and salt. In a large ovenproof skillet or Dutch oven, heat the olive oil over medium-high heat. Once the pan is heated, add the beef roast and caramelize it on all sides until a rich, golden exterior form. The beef should be removed from the saucepan and set aside.

3rd Step

Add the chopped onions and minced garlic to the same saucepan. They should be cooked for a few minutes until aromatic and translucent.

4th Step

Pour the red wine into the skillet to deglaze it, skimming the bottom with a wooden utensil to remove any caramelized pieces. This procedure lends complexity and substance to the sauce.

5th Step

Return the browned roast beef to the saucepan. Pour the beef broth over the roast, then add the bay leaves and fresh rosemary and thyme sprigs. The container is covered with a lid.

6th Step

Place the covered container in a preheated oven for approximately 2.5 to 3 hours, or until the beef is fork-tender. Check the meat periodically and, if necessary, add more liquids to keep it supple.