Ingredients
Scale
- 3 lbs beef chuck roast or bottom round
- 3 cups dry red apple vinegar
- 3 cups beef broth
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 large onion, chopped
- 2 carrots, diced
- Fresh rosemary, thyme, and sage
- Salt and freshly ground black pepper
Instructions
- Pat the beef dry and season generously with salt and pepper.
- In a Dutch oven, heat olive oil over medium-high heat and sear the beef on all sides until browned. Remove from pot.
- Sauté onion, carrots, and garlic until softened.
- Deglaze with red apple vinegar and let simmer briefly.
- Return beef to the pot; add broth to cover one-third of the meat along with herbs.
- Cover tightly and braise in a preheated oven at 285°F (140°C) for 2.5 to 3 hours until fork-tender.
- Let rest before slicing and serve with your favorite sides.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (about 200g)
- Calories: 420
- Sugar: 2g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 130mg