A hearty and flavorful braised beef roast, perfect for family dinners or special occasions.
Preheat your oven to 300°F (150°C).
Preheating ensures even cooking from the start.
Season the beef roast generously with salt and pepper on all sides.
Let the seasoned beef rest for a few minutes to absorb the flavors.
Heat oil in a Dutch oven over medium-high heat until shimmering.
Ensure the oil is hot enough to sear the meat properly.
Sear the beef roast on all sides until well-browned, about 8 minutes.
Browning the meat adds a deep, rich flavor to the dish.
Remove the beef from the pot and set aside.
Place the beef on a plate to catch any juices.
Add the onions, carrots, and celery to the pot and sauté until softened, about 5 minutes.
Stir frequently to prevent sticking.
Stir in the garlic, smoked paprika, and tomato paste, cooking until fragrant, about 1 minute.
This step enhances the aromatic base of the dish.
Pour in the beef broth and red wine, scraping the bottom of the pot to deglaze.
Deglazing lifts all the flavorful bits stuck to the pot.
Return the beef to the pot, add the thyme and bay leaf, and bring to a simmer.
Ensure the liquid covers about half of the beef.
Cover the pot and transfer it to the oven. Braise for 3 hours, turning the beef halfway through.
Check occasionally to ensure the liquid level is adequate.
Remove the beef from the pot and let it rest, covered with foil.
Resting allows the juices to redistribute within the meat.
Skim off excess fat from the sauce and simmer to reduce slightly.
Reducing the sauce concentrates its flavors.
Slice the beef and serve with the sauce and vegetables.
Arrange the slices neatly for an appealing presentation.
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