- 1 tablespoon chopped fresh rosemary (or dried)
- 1 tablespoon chopped fresh thyme (or dried)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 (5 lb.) boneless beef chuck roast
- Olive oil
- 1 large onion, peeled and sliced (or 2 cups peeled cipollini or pearl onions)
- 3 medium carrots, peeled and chopped into 1 inch pieces
- 2 medium fennel bulbs, sliced
- Kosher salt
- 6 garlic cloves, peeled and crushed
- 1 cup dry sherry
- 4 cups low sodium beef broth
- 2 dried bay leaves
- Preheat oven to 350 degrees Fahrenheit.
- In a small bowl, mix together rosemary, thyme, olive oil, salt and pepper. Place roast on a plate and pat dry with paper towels. Rub the olive oil and herb mixture over the roast, making sure that all sides are coated.
- In a large heavy pot or dutch oven, heat several tablespoons olive oil over medium-high heat. When the oil is hot, place the roast in the oil, cooking for 4-5 minutes on each side, until all sides are browned. Remove the roast from the pot.
- Add onion, carrots, and fennel to the pot, seasoning with salt and pepper. Cook the vegetables, stirring frequently, until they are tender and slightly browned, about 8 minutes. Add the garlic, cooking for 1-2 more minutes. Add the sherry, scraping the brown bits off the bottom of the pot with a wooden spoon. Add the broth and bay leaves, and return the roast to the pot.
- Cover the pot and place it in the oven. Cook until the beef is tender, about 4 hours, turning it over halfway through. Transfer to a cutting board and tent with tinfoil, allowing it to rest for 10-15 minutes. Slice/shred it and serve warm with vegetables. (Alternately, you can puree the vegetables and liquids together and serve them as a sauce.)
Source: Erin Blue
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