Red Wine Braised Chuck Pot Roast

Season the beef chuck with salt and MSG. Heat olive oil in a pot over high heat and sear the meat until browned on all sides.

Remove the meat and set aside.

Roughly chop the onion, celery, and carrots. Add them to the pot and brown them slightly.

Add tomato paste to the vegetables and cook until it develops a rich aroma.

Add bay leaves, parsley, thyme, and red wine. Simmer until the wine is reduced by half to three-quarters.

Hydrate the gelatin in the chicken stock and add to the pot.

Return the meat to the pot, cover with a lid left slightly ajar, and braise in a 300°F (150°C) oven for about 3-4 hours until tender.

Remove the meat and strain the liquid into a clean pan. Discard the spent vegetables.

Bring the liquid to a simmer with fresh carrots and reduce to a glaze consistency.

Optional: stir in a few pats of butter at the end to emulsify the sauce (monte au beurre).

Serve the beef with the glaze and sides like polenta.