Steps
1. Preheat the oven to 325°F (160°C).
2. Heat olive oil in a large oven-safe pot over medium-high heat. Season the beef with salt and pepper, then sear it on all sides until browned. Remove the beef from the pot and set aside.
3. In the same pot, add the chopped onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
4. Stir in the tomato paste and cook for an additional minute.
5. Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits.
6. Return the beef to the pot and bring the liquid to a simmer.
7. Cover the pot and transfer it to the preheated oven. Cook for 2-3 hours, or until the beef is tender and easily pulls apart.
8. Remove the pot from the oven and transfer the beef to a cutting board. Let it rest for a few minutes before slicing.
9. Meanwhile, strain the liquid from the pot into a saucepan. Simmer the liquid over medium heat until it reduces and thickens into a sauce.
10. Serve the sliced beef with the sauce and enjoy!
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