Sobre esta receta

Un asado profundamente reconfortante, tierno y deshilachado, cocido lentamente en brasero con verduras sustanciosas en un caldo rico y sabroso. Este clásico atemporal de una sola olla es la cena de domingo definitiva — esfuerzo mínimo con máxima recompensa. La cocción larga y lenta transforma un asequible asado de costilla en carne de res increíblemente tierna rodeada de zanahorias sedosas, papas y una salsa de sartén profundamente sabrosa.

Instrucciones

1. 1

   Preheat your oven to ![325°F]. Pat the beef chuck roast completely dry with paper towels — this is key for a good sear. Season generously on all sides with kosher salt and black pepper.

2. 2

   Heat the vegetable oil in a large Dutch oven over ^[medium-high heat] until shimmering. Sear the roast for 4–5 minutes per side without moving it, until a deep, dark-brown crust forms on all sides (including the edges). Transfer the seared roast to a plate and set aside.

3. 3

   Reduce the heat to ^[medium]. Add the yellow onion wedges and celery to the pot and cook, stirring occasionally, for 3–4 minutes until softened and lightly browned. Add the garlic smashed and tomato paste and cook for 1 more minute, stirring constantly, until the paste darkens slightly.

4. 4

   Pour in the red wine (if using) and scrape up all the browned bits from the bottom of the pot with a wooden spoon — this is where all the flavor lives. Let it simmer for 2 minutes until slightly reduced. Add the beef broth and Worcestershire sauce and stir to combine.

5. 5

   Return the seared roast to the pot, nestling it into the liquid. The liquid should come about halfway up the roast — add a splash more beef broth if needed. Tuck the thyme sprigs, rosemary sprig, and bay leaves around the roast.

6. 6

   Cover the Dutch oven with its lid and transfer to the preheated oven. Braise for 2 hours undisturbed.

7. 7

   After 2 hours, carefully remove the pot from the oven. Add the carrots and baby yukon gold potatoes around the roast, pressing them down into the braising liquid. Re-cover and return to the oven for another 1 to 1.5 hours, until the beef is fork-tender and the vegetables are cooked through.

8. 8

   The roast is done when it pulls apart easily with two forks and a fork inserted into the thickest part meets no resistance. Remove and discard the thyme sprigs, rosemary sprig, and bay leaves.

9. 9

   Transfer the roast to a cutting board and let it rest for 10 minutes. Meanwhile, taste the braising liquid and adjust seasoning with salt and black pepper. If you'd like a thicker gravy, simmer the liquid on the stovetop over ^[medium-high heat] for 5–10 minutes until reduced to your liking.

10. 10

    Use two forks to pull the roast apart into large chunks, or slice against the grain. Arrange the beef and vegetables on a serving platter or in shallow bowls, ladle the pan juices generously over the top, and garnish with fresh parsley. Serve immediately.