- 4-pound chuck roast
- 1 tablespoon avocado oil
- 3 cups red wine (light-bodied red), divided
- 1 cup water
- 4 shallots, chopped
- 2 large carrots, diced
- 1 head garlic, cloves separated, peeled and crushed
- 4 sprigs rosemary
- 2 bay leaves
- 1 tablespoon cracked black peppercorns
- 1 tablespoon tomato paste
- 1 teaspoon anchovy paste
- 2 teaspoons black pepper
Cut chuck roast into six even pieces. Season each with salt and pepper. Place pieces in a bowl and let sit for 1 1/2 hours.
Pre-heat oven to 300°F and place rack in middle-low position.
Heat avocado oil in a large soup pot on medium heat. Add the beef and brown on each side. Once brown, add 2 cups wine with the water, shallots, carrots, garlic, rosemary, bay leaves, peppercorns, tomato and anchovy pastes. Bring to a simmer, cover with foil and lid and put pot in oven for 2-2 1/2 hours until tender.
Transfer the meat from the pot to a bowl using a slotted spoon. Cover the bowl with foil and set aside.
Strain the liquid from the pot with a mesh strainer and return to pot. Skim the top with a spoon to remove the fat. Add remaining cup of wine and the black pepper. Bring to a rolling boil. Slowly reduce until sauce has thickened to the consistency of heavy cream, about 15 minutes. Add the beef back to the pot and season with salt and pepper.
Serve with mashed potatoes and roasted root vegetables.