1 (3-pound) chuck roast

3 tablespoons canola oil

1 extra-large red onion, chopped

3 stalks celery, chopped

1 cup carrots, finely chopped

1/4 teaspoon salt

1/4 teaspoon thyme

1/4 teaspoon pepper

3 cups chicken stock

3 cups beef stock

1 ½ cups dry red wine

1 tablespoon soy sauce

1/2 tablespoon tomato paste

6-8 peppercorns

1 1/2 teaspoons chopped garlic

2 medium russet potatoes, diced

2/3 cup baby carrots

1 cup frozen peas

Rice for serving


Heat a Dutch oven over high heat. Add canola oil when the pan starts to smoke. Wait 20 seconds or until oil starts to shimmer, and add the roast, using tongs to sear for 1 minute per side. Remove and set aside. Reduce heat to medium, and add onion, celery and chopped carrots. Cook for 5 minutes. Add salt, thyme and pepper. Return roast to pan, and add both stocks, red wine, soy sauce, tomato paste, peppercorns and garlic. Bring to a boil, reduce to a simmer, and keep covered for 3 1/2 hours, stirring occasionally and adding more liquid if necessary (water or stock is fine). Add potatoes and baby carrots, cover and cook for another hour. Add peas the last 10 minutes. Serve over rice.