1 boneless chuck eye roast (about 3 1/2 pounds)
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, chopped
1 tablespoon Italian seasoning
1 tablespoon crushed red pepper flakes
6 cloves garlic, chopped
1/2 cup dry red wine
4 cups good beef stock
1 sprig fresh thyme.
Position a rack in the middle of the oven and preheat the oven to 350 degrees F.
Liberally season the roast with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Sear the roast, browning on all sides until golden and caramelized. Reduce the heat if the oil begins to smoke. Transfer the roast to a plate and lower the heat to medium.
Add the onions and saute, stirring occasionally, until they are just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, 1 minute. Deglaze the pan with the red wine and cook until you no longer smell the alcohol and the wine has reduced. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the braising liquid.
Return the roast and any accumulated juices back to the pot. Transfer to the oven and cook, turning every 30 minutes, until very tender, 3 1/2 to 4 hours. Transfer the roast to a cutting board and tent with foil. Once the roast has cooled, pull the meat into smaller chunks.
Strain the braising liquid through a fine-mesh strainer and return to the pot. Bring to a simmer and adjust the seasoning if necessary. Serve the jus with the meat.
Recipe courtesy of Jeff Mauro