Rindfleisch

Ingredients

• Butter (2 tablespoons)
• Flour (2 tablespoons)
• Salt and pepper (to taste)
• Thyme (1 teaspoon)
• Bay leaves (2)
• Red wine (1 cup)
• Beef broth (4 cups)
• Garlic (4 cloves, minced)
• Carrots (3 medium, sliced)
• Onions (2 large, sliced)
• Beef chuck roast (3 pounds)

Instructions

1. Preheat the oven to 325°F.
2. Season the beef chuck roast with salt and pepper.
3. In a large Dutch oven, heat the butter over medium-high heat.
4. Add the beef roast and sear on all sides until browned.
5. Remove the beef from the pot and set aside.
6. In the same pot, add the onions, carrots, and garlic. Cook until the onions are translucent.
7. Sprinkle the flour over the vegetables and stir to coat.
8. Pour in the red wine and scrape the bottom of the pot to release any browned bits.
9. Add the beef broth, bay leaves, and thyme. Stir to combine.
10. Return the beef to the pot and bring to a simmer.
11. Cover the pot and transfer to the preheated oven.
12. Cook for 2.5 to 3 hours, or until the beef is tender and easily shreds with a fork.
13. Remove the bay leaves and discard.
14. Using two forks, shred the beef into bite-sized pieces.
15. Serve the Rindfleisch hot with the vegetables and cooking liquid.