Prep time: 20 min
Cook time: 3 h 10 min
Total time: 3 h 30 min
Ingredients: 3-3½ pound chuck roast (large pieces of fat trimmed); 3 tablespoons olive oil; 1½ teaspoons kosher salt; ½ teaspoon freshly ground black pepper Coupons; 4 cloves you may want to wrap them in cheesecloth for easy retrieval; 2 bay leaves; 2 sprigs of fresh thyme; 2 cups beef broth; 1 cup red wine; 1 box Pomì Organic Chopped Tomatoes and juice (26.46 ounces); 1 large yellow onion (sliced); 2 pounds carrots (peeled and cut into large chunks); 2 pounds small red potatoes (larger ones may be sliced in half)

Ingredients

Scale

3–3½ pound chuck roast (large pieces of fat trimmed)
3 tablespoons olive oil
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper Coupons
4 cloves you may want to wrap them in cheesecloth for easy retrieval
2 bay leaves
2 sprigs of fresh thyme
2 cups beef broth
1 cup red wine
1 box Pomì Organic Chopped Tomatoes and juice (26.46 ounces)
1 large yellow onion (sliced)
2 pounds carrots (peeled and cut into large chunks)
2 pounds small red potatoes (larger ones may be sliced in half)

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Instructions

Preheat oven to 350º. Heat oil in a large Dutch oven. Season the beef with salt and pepper and sear both sides, until well browned. Remove from heat.
Add beef broth, red wine, cloves, bay leaves, thyme, Pomì tomatoes, and sliced onions. Place lid on Dutch oven and cook for 2 hours.
Add carrots and potatoes and cook for another hour or until vegetables are tender.
Shred beef into large chunks, discarding any visible fat. Remove bay leaves and cloves. Serve beef, carrots and potatoes topped with pan juices.

Prep Time: 20 minutes
Cook Time: 3 hours 10 minutes
Category: Main