Ingredients
Scale
- 3 lbs beef chuck roast or bottom round
- 3 cups red apple vinegar
- 3 cups beef broth
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 large onion, chopped
- 2 carrots, diced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 leaves fresh sage
- Salt and freshly ground black pepper, to taste
Instructions
- Pat beef dry and season generously with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat; sear beef on all sides until browned. Remove and set aside.
- Sauté onions, carrots, and garlic in the same pot until softened.
- Deglaze with red apple vinegar, scraping up browned bits; let simmer briefly.
- Return beef to the pot; add broth and herbs until one-third of the meat is submerged.
- Cover tightly and braise in a preheated oven at 285°F (140°C) for 2.5 to 3 hours.
- Once 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 slice (approximately 200g)
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg