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Serve hot with creamy mashed potatoes, polenta, or crusty bread to soak up the sauce.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or in the oven before serving.
Variations
Add red wine to the braising liquid for extra depth of flavor.
Include herbs like rosemary, thyme, or bay leaves for aromatic complexity.
Toss in mushrooms or celery along with the carrots for additional texture.
FAQ
Q: Can I use a different cut of beef?
A: Yes, brisket or chuck steak also work well for slow cooking.
Q: How do I know when the roast is done?
A: It should be tender enough to shred easily with a fork.
Q: Can I make this in a slow cooker?
A: Yes, brown the meat first, then transfer all ingredients to a slow cooker and cook on low for 6-8 hours.
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