Carrots, garlic, onion, and plenty of seasonings come together with chuck roast and a mixture of chicken stock and red wine in this gorgeous braised beef recipe.
Season the beef with 1 tablespoon of the garlic salt (reserve the rest) and the black pepper.
Heat oil in a Dutch oven over medium-high heat.
Add seasoned beef cubes to the oil, and sear on both sides.
Remove beef from the pan and set aside.
To the hot oil in the Dutch oven, add minced garlic, chopped onion, and carrots. Cook until onions are soft, stirring occasionally.
Add chili powder and onion powder and stir together.
Add beef, remaining garlic salt and smoked paprika, stir to combine.
Add chicken stock and red wine, stir to combine. Bring mixture to a gentle boil then turn off heat.
Place lid on Dutch oven and place in the preheated oven. Cook, covered, for 2 hours.
Notes
To achieve nicely tender meat we used a well-marbled chuck roast. Look for roasts with a nice amount of fat marbling throughout.
The red wine adds a ton of flavor to braised beef and the alcohol content cooks out during the process. If you want to omit it, substitute with extra chicken stock.
Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.