Rice, black beans, sweet fried plantains, for serving
Instructions
Heat your dutch oven over medium heat. Add olive oil.
Pat roast dry. Season both sides of the chuck roast with salt and pepper.
Sear both sides of the chuck roast, until deep brown and caramelized. Set aside.
Add the onions, celery, and carrots along with the wine to the dutch oven. Cook for approximately 5-8 minutes until the onions are beginning to get tender and the wine is starting to reduce.
Add remaining ingredients, and mix well.
Place your chuck roast on top of the vegetables and braising liquid. Cover.
Reduce heat to low and cook until fork tender, approximately 3 hours.
Serve with rice, beans, and plantains, or your favorite accompaniments. Enjoy!