Created by dienia b on August 14, 2022
Step 1: Adjust the oven rack to the lower third of the oven. Place the top rack high enough for the Dutch oven to clear.
Step 2: Preheat the oven to 350 Degrees F
Step 3: Cut the chuck roast into large chunks.
Step 4: Don’t trim the fat, but remove any silver skin, a thin silvery membrane of connective tissue, from the pieces.
Step 5: Place chunks on a large baking sheet and let rest for 3 to 5 minutes.
Step 6: Pour a small amount of kosher salt into the palm of your hand and sprinkle over the meat, turning it to sprinkle all sides.
Step 7: It didn't have pepper but I'm adding here
Step 8: Place a 5-quart Dutch oven on the stovetop over low heat to warm, then gradually increase to medium high, then to high.
Step 9: Add oil
Step 10: When the pan is hot, add meat chunks in batches and sear on all sides.
Step 11: Get a good sear, very brown
Step 12: Remove them to the baking sheet as the pieces finish searing and add more until all are seared.
Step 13: Set aside and let the meat rest as you cook the vegetables.
Step 14: Add apples, garlic,carrots, celery and onions to the Dutch oven and cook until the onions are translucent and the others are lightly caramelized, turning as needed.
Step 15: Mix tomato paste and honey together, then add to the pot and stir to coat the vegetables and apple mixture.
Step 16: Cook for about 4 minutes, turning the mix from the bottom to the top of the pot.
Step 17: Deglaze the pan by adding the red wine and vinegar, dislodging any browned bits from the bottom of the pot.
Step 18: Add the beef stock and bring to a boil.
Step 19: Reduce the liquid slightly.
Step 20: Turn off the heat.
Step 21: Add the meat and the rosemary, tied in two bunches, to the Dutch oven, stir and cover.
Step 22: Place in oven and bake 3 hours
Step 23: Remove rosemary