Braised Chuck Roast with Red Wine Reduction

Preheat the oven to 325°F.

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Pat the chuck roast dry with paper towels and season all over with salt and pepper.

Sear the chuck roast on all sides until a nice brown crust forms, about 3-4 minutes per side. Transfer the seared roast to a plate.

Reduce the heat to medium and add the diced onions to the pot. Cook, stirring occasionally, until the onions are softened and lightly caramelized, about 5-7 minutes.

Add the garlic and cook for 1 minute, until fragrant. Sprinkle the flour over the onions and stir to coat. Cook for 2 minutes, stirring constantly.

Slowly pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer and cook for 2-3 minutes to allow the alcohol to cook off.

Return the seared chuck roast to the pot and add the beef broth, carrots, thyme, and bay leaves. Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven.

Braise the chuck roast in the oven for 2-2.5 hours, or until the meat is very tender and falling apart. Remove the pot from the oven and transfer the roast to a cutting board. Discard the thyme sprigs and bay leaves.

In a small saucepan, melt the butter over medium heat. Whisk in the 2 tablespoons of flour and cook for 1-2 minutes, stirring constantly, to make a roux. Slowly whisk in the cooking liquid from the pot to create a smooth sauce. Simmer the sauce until thickened, about 5 minutes.

Shred or slice the chuck roast and serve it with the thickened red wine sauce. Enjoy the braised chuck roast with your favorite sides, such as mashed potatoes, roasted vegetables, or crusty bread.