Ingredients
Scale
- 3 lbs beef chuck roast or bottom round
- 3 cups dry red apple vinegar
- 3 cups beef broth
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 large onion, chopped
- 2 carrots, diced
- Fresh rosemary, thyme, and sage
- Salt and black pepper to taste
Instructions
- Pat the beef dry and season generously with salt and black pepper.
- In a heavy Dutch oven, heat olive oil over medium-high heat. Sear the beef on all sides until browned (8-10 minutes). Remove from pot.
- Sauté onions, carrots, and garlic until softened (about 5 minutes).
- Deglaze with red apple vinegar, scraping up browned bits; simmer for 2 minutes.
- Return the seared beef to the pot, add broth and herbs so liquid covers about one-third of the meat.
- Cover tightly and braise in a preheated oven at 285°F (140°C) for 2.5 to 3 hours until fork-tender.
- Let rest for 10 minutes before slicing against the grain.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 0g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 90mg