Braised Top Round with Carrots, Celery, and Onion

This hearty braised top round dish features tender beef complemented by the natural sweetness of carrots, the earthiness of celery, and the aromatic depth of onions. Slow-cooked to perfection, it creates a comforting and flavorful meal that balances traditional cooking techniques with a touch of creativity through the addition of herbs and spices, making it a wholesome choice for any dinner.

Ingredients:

• 2 lbs top round beef, trimmed
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a large Dutch oven, heat the olive oil over medium-high heat. Season the top round with salt and pepper, then sear on all sides until browned, about 3-4 minutes per side.
3. Remove the beef from the pot and set aside. In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
4. Add the minced garlic, thyme, and rosemary, and sauté for another minute until fragrant.
5. Return the beef to the pot. Pour in the beef broth and red wine (if using). Bring to a simmer.
6. Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the beef is tender and easily shreds with a fork.
7. Remove the pot from the oven and let it rest for 10 minutes before slicing. Serve with the braised vegetables and garnish with fresh parsley.