A hearty and flavorful braised beef dish, perfect for a comforting dinner.
Make small incisions in the beef roast and insert slivers of garlic into each cut.
This step infuses the beef with a deep garlic flavor, enhancing the overall taste.
Season the beef roast generously with salt and ground black pepper.
Seasoning the beef before searing helps to build a flavorful crust.
Heat a Dutch oven over high heat and sear the beef roast on all sides until well browned.
Ensure the Dutch oven is hot before adding the beef to achieve a good sear.
Add the onions, carrots, celery, thyme, and bay leaf to the Dutch oven.
Stir the vegetables occasionally to prevent sticking and to evenly distribute the flavors.
Pour in the canned tomatoes, tomato paste, and red wine. Stir to combine.
Deglaze the pot with the wine to lift any browned bits from the bottom, adding depth to the sauce.
Cover the Dutch oven, reduce the heat to low, and simmer for 2 hours, turning the beef occasionally.
Low and slow cooking ensures the beef becomes tender and absorbs the flavors of the sauce.
Stir in the parsley, oregano, and basil, and simmer for an additional 30 minutes.
Adding the herbs towards the end preserves their fresh and vibrant flavors.
Remove the bay leaf, slice the beef, and serve with the vegetables and sauce.
Let the beef rest for a few minutes before slicing to retain its juices.
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