1-Getting braised beef just right involves a few easy steps that lead to tender results: Start by preheating your oven to 350°F and patting the 4 lbs of beef chuck roast dry, then season it generously with kosher salt and freshly ground black pepper. This recipe pairs the beef with creamy mashed potatoes for a complete dish full of rich flavor.

2-First, heat 2 tablespoons of neutral oil in a large braiser or Dutch oven over medium-high heat. Brown the beef pieces on all sides until they’re deeply golden, about 3-4 minutes per side, to lock in that rich flavor. Once done, remove the beef and set it aside.

3-Next, in the same pot, sauté the chopped yellow onion, 2 large leeks, and 4 garlic cloves over medium-low heat until they’re tender, around 5 minutes. Add 2 cups of red wine and 2 cups of beef stock, bringing the mixture to a simmer and lightly seasoning with salt and pepper.

4-Then, return the beef to the pan and nestle in the 3 large carrots, 4-5 thyme sprigs, and 2 bay leaves. Make sure the meat is partially submerged in the liquid. Cover and transfer to the oven for 2 ½ hours, then remove the lid and cook for another 30-45 minutes until the beef is fork-tender.

5-Finally, skim off any fat layer, cover, and let the meat rest in the juices for at least 45 minutes before serving. Rewarm gently if needed, and garnish with fresh minced chives. For best results, remember tips like searing the beef well and using large cubes to avoid disintegration, as highlighted in our advanced tips section.