Sear the Meat:
Heat olive oil and butter in a large pan over medium-high heat. Sear the beef on all sides until a deep brown crust forms. Remove and set aside.
Sauté the Vegetables:
In the same pan, add onions, celery, and garlic. Cook until fragrant and slightly softened.
Slow Cook:
Transfer the seared beef and sautéed vegetables to a roasting pan or foil container. Pour in the beef broth, red wine (if using), Worcestershire sauce, and add thyme, bay leaves, salt, and pepper. Cover tightly with foil.
Roast:
Preheat the oven to 325°F (163°C) and roast for 3-4 hours, basting occasionally, until the meat is fork-tender.
Serve and Garnish:
Remove bay leaves, garnish with fresh parsley, and serve with the rich broth and tender vegetables. Enjoy with warm bread or mashed potatoes! 🍽✨
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