• 2 tbsp vegetable oil
• 5-6 lb top round or chuck roast, tied with butcher's twine
• kosher or sea salt for seasoning
• ground black pepper for seasoning
• 6 celery ribs & leaves, diced
• 1 large white onion, diced
• 2 carrots, diced
• 4 garlic cloves, smashed & peeled
• 1 cup red wine
• 1 cup low-sodium beef stock

Special Equipment

• Dutch oven or oven-proof heavy-bottom stockpot
• immersion blender

1. Preheat oven to 325º
2. Pat dry meat and season with salt and pepper on all sides
3. In a Dutch oven on high setting, heat oil. Sear roast on all sides, about 4 minutes per side
4. Remove roast and set aside
5. In the same pan, add vegetables and garlic. Cook for a few minutes to release flavors
6. Deglaze plan with wine, scraping the bottom of the pot to release flavorful pieces of meat
7. Put meat back in the pan and add the stock, place lid on the pot and put in oven. Roast 3½ - 4 hours, until tender
8. Remove roast from the pan. Discard string. Tent with foil and let rest
9. With an immersion blender directly in the pot (or in the bowl of a food processor), purée vegetables and braising juices to desired texture
10. Check seasonings and pour over the roast or place in a gravy boat to bring to the table, slice roast and serve