A hearty and flavorful braised beef dish, perfect for cozy dinners.
Trim any excess fat from the beef roast and tie it with kitchen string to maintain its shape during cooking.
Tying the beef helps it cook evenly and makes it easier to slice later.
Heat olive oil in a Dutch oven over medium-high heat and sear the beef on all sides until browned. Remove and set aside.
Searing locks in the juices and adds a rich flavor to the beef.
Add the onions, carrots, and celery to the pot and sauté until softened and slightly browned.
Cooking the vegetables in the same pot as the beef enhances their flavor with the browned bits.
Deglaze the pot with balsamic vinegar, scraping up any browned bits from the bottom.
Deglazing adds depth to the sauce by incorporating the caramelized flavors.
Return the beef to the pot and add the beef broth, bay leaves, thyme, salt, and pepper. Bring to a simmer, cover, and cook on low heat for 2 hours, turning the beef occasionally.
Cooking on low heat ensures the beef becomes tender and absorbs the flavors.
Add the sautéed vegetables back to the pot and continue to cook for another 15 minutes until the vegetables are tender.
Adding the vegetables later prevents them from becoming too soft.
Remove the beef and vegetables from the pot, slice the beef, and arrange on a serving platter with the vegetables. Serve with the pot juices.
Serving the dish with the juices enhances the flavor and keeps it moist.
