Recipe Courtesy â€“ Cathy SperonisPrep Time: 20 minCook Time:Â 3 hrs.Level:Â EasyServings:Â 8Ingredients:1 (4 to 5-pound) prime boneless beef chuck roast, tied Kosher salt and freshly ground black pepper All-purpose flour Olive oil 1 Â½ cups chopped yellow onion (2 onions) 1 cup chopped carrots (2 carrots) 1 cup chopped celery (2 stalks) 2 large garlic cloves, peeled and minced 1 cup red wine 1 (28-ounce) can whole plum tomatoes in puree 1 cup beef stock3 branches fresh thyme 2 branches fresh rosemary 2 bay leaves2 tsp sugar1 tsp orange zest1 tablespoon unsalted butter, at room temperatureDirections:Preheat the oven to 325*. Pat the beef dry with a paper towel.Â Season the roast all over with salt and pepper.Â Dredge the roast in flour, making sure to coat completely.Â Â In a large Dutch oven, heat 2 tablespoons olive oil over medium heat.Â Add the roast and sear on all sides until evenly browned, about 3 minutes per side.Â Â Remove the roast to a large plate. Add 2 tablespoons olive oil to the Dutch oven.Â Add the carrots, onions, celery, garlic, 1 teaspoon salt, and 1/2 teaspoon fresh ground black pepper.Â Cook over medium-low heat for 10 minutes, stirring occasionally and scraping up browned bits until tender and slightly golden.Â Add the wine and bring to a boil.Â Add the tomatoes, beef broth and sugar. Tie the thyme, rosemary and bay leaves together with kitchen twine and add to the pot.Â Stir to combine and put the roast back into the pot along with any accumulated juices, bring to a boil, cover and turn off heat.Â Place in the oven for 1 hour.Â Remove from the oven and turn the meat over.Â Lower the oven temperature to 250*, place pot back in and cook an additional 2 hours until the meat is fork tender.Â Remove the roast to a cutting board. Remove the herb bundle and discard.Â Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth or (use an immersion blender).Â Â Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce, add orange zest and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.