From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
Preheat the oven to 300°F. Pat the roast dry with towels. Generously season with salt and pepper on all sides.
2
In a large, oven-safe Dutch oven, heat the oil over medium-high heat until it starts to shimmer. Sear the meat on all sides until it’s deeply browned. Set aside on a plate.
3
Add the shallots to the Dutch oven and cook until very soft (add additional oil if the pan is dry). Add the garlic and thyme, and saute until fragrant. Deglaze the pan with the wine, and let it reduce by half, about four minutes. Make sure to scrape up any browned bits on the bottom of the pan! Stir in the Dijon mustard, and place the roast back in the Dutch oven.
4
Add the beef broth until it comes halfway up the roast (about 3 cups). Scatter the carrots and potatoes around the roast.
5
Place the lid on the Dutch oven. Bake the roast for about 3 hours, until it easily shreds apart. If it’s tough and chewy, place the roast back in the oven for 30-60 minutes, until it’s nice and tender. If the braising liquid starts to evaporate, add more to prevent the roast from drying out.
6
Remove the roast from the Dutch oven, and tent with foil. Let it rest for 10-15 minutes, and then shred or slice. Arrange the meat on a platter, and scatter the potatoes and carrots around the roast. Discard the remaining sprigs of thyme, and spoon the juices over the top. Serve!
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Tips & Tricks (5)
- Sear the Beef Properly 🔥Pat the roast completely dry before searing to achieve a deep golden crust that locks in juices and develops complex flavor through the Maillard reaction.
- Caramelize Your Shallots 🧅Cook shallots separately for 8-10 minutes until deeply golden before adding wine—this concentrated sweetness creates a luxurious gravy foundation that rivals restaurant quality.
- Deglaze with Purpose 🍷After removing the seared beef, pour red wine into the hot pot and scrape up all browned bits with a wooden spoon—these flavorful particles are essential umami that transforms your gravy.
- Use Low and Slow Braising ⏱️Maintain a gentle simmer (barely bubbling) at 275°F for 3-4 hours rather than boiling—this prevents the meat from becoming tough while allowing connective tissues to break down into silky tenderness.
- Add Vegetables Strategically ⏲️Add potatoes and carrots during the last 45 minutes of cooking so they remain perfectly tender and don't disintegrate into the braising liquid while absorbing maximum flavor.
Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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