Caren Alpert
Hands-On Time
20 Mins minutes
Total Time
3 Hours minutes
Yield
Serves 4

How to Make It

Step 1

Preheat oven to 350° F.

Step 2

Heat the olive oil in a Dutch oven over medium-high heat. Season the boneless chuck with the salt and pepper and sear on all sides until golden brown, 3 to 4 minutes per side. Remove the beef and set aside.

Step 3

Place the onion and garlic in the Dutch oven and cook, stirring, until brown and fragrant, about 2 minutes. Add the stock, scraping the bottom of the pot with a wooden spoon to loosen any brown bits, then add the tomatoes and bay leaf.

Step 4

Return the beef to the pot, cover tightly, and transfer to oven until the beef is fork-tender, 2 1/2 to 3 hours.

Step 5

Remove the beef to a cutting board and cover it loosely with foil. Transfer the pot to a burner over moderately high heat and bring the liquid to a boil. Remove from heat.

Step 6

Slice the beef and spoon extra cooking liquid on top.

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Ratings & Reviews

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Reviews
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