Rindfleisch (German Braised Beef)

Ingredients

• Butter (2 tablespoons)
• All-purpose flour (2 tablespoons)
• Salt (1 teaspoon, plus more for seasoning)
• Black pepper (1 teaspoon, freshly ground)
• Dried thyme (1 teaspoon)
• Bay leaves (2)
• Red wine (1 cup)
• Beef broth (2 cups)
• Garlic (4 cloves, minced)
• Carrots (3, sliced)
• Onions (2, chopped)
• Beef chuck roast (3-4 pounds)

Instructions

1. Preheat the oven to 325°F (160°C).
2. Generously season the beef chuck roast on all sides with salt and black pepper.
3. In a large Dutch oven, melt the butter over medium-high heat until bubbling.
4. Add the beef roast to the pot and sear it on all sides until browned, about 4-5 minutes per side. Once browned, remove the beef from the pot and set aside on a plate.
5. In the same pot, add the chopped onions, sliced carrots, and minced garlic. Cook, stirring frequently, until the onions are translucent and fragrant, about 5 minutes.
6. Sprinkle the flour over the vegetables and stir to coat evenly. Cook for an additional minute to remove the raw flour taste.
7. Pour in the red wine, scraping the bottom of the pot to release any browned bits, and let it simmer for 2-3 minutes.
8. Add the beef broth, bay leaves, and dried thyme to the pot, stirring to combine all ingredients.
9. Return the seared beef to the pot, ensuring it's submerged in the liquid. Bring to a gentle simmer.
10. Cover the pot with a lid and transfer it to the preheated oven.
11. Cook for 2.5 to 3 hours, or until the beef is fork-tender and shreds easily.
12. Once cooked, remove the bay leaves and discard them. Using two forks, gently shred the beef into bite-sized pieces.
13. Serve the Rindfleisch hot, spooning the vegetables and cooking liquid over the beef for added flavor.