Measurements

• 2 Bay Leaves
• 2 cups Beef Broth
• 3 lbs Beef Chuck Roast
• 1 tsp Black Pepper
• 4 Carrots
• 3 Celery stalks
• 4 cloves Garlic
• 2 tbsp Olive Oil
• 1 tsp Pepper
• 1 cup Red Wine
• 1 tbsp Rosemary
• 1 tsp Salt
• 1 tbsp Thyme
• 2 tbsp Tomato Paste
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 325°F (165°C).
• Season the beef chuck roast with salt and black pepper.
• In a large oven-safe pot, heat olive oil over medium-high heat.
• Sear the beef on all sides until browned.
• Remove the beef and set aside.
• In the same pot, add the chopped onion, carrots, and celery.
• Cook until the vegetables are softened, about 5-7 minutes.
• Add the minced garlic, tomato paste, rosemary, thyme, and bay leaves.
• Cook for another 2 minutes.
• Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
• Return the beef to the pot.
• Bring the mixture to a simmer.
• Cover the pot with a lid and transfer it to the preheated oven.
• Cook for 3-4 hours, or until the beef is tender and easily shredded.
• Remove the pot from the oven.
• Let the beef rest for 10 minutes before shredding.
• Serve the Italian pot roast with the cooked vegetables and sauce.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.