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1
Heavily season the beef with kosher salt and black pepper.
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2
Roll the chuck roast in flour and dust off any excess.
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3
Heat 3 tablespoons of the olive oil in a Dutch oven or other oven-safe heavy bottom pot over medium heat.
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4
Once the oil reaches medium heat, sear each side of the beef until golden brown, about 3-4 minutes each side.
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5
Once browned, remove the beef to a large plate.
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6
Preheat oven to 300 F.
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7
Add the remaining olive oil to the pot.
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8
Add the celery, carrots, and onions and cook over medium heat until softened but not browned, about 7-8 minutes.
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9
Add in the garlic and red pepper flakes and cook for an additional 2 minutes.
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10
Stir in the salt, black pepper and canned tomatoes with juices and bring to a simmer.
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11
Pour in the Guinness (or other stout) and allow the liquids to come to a boil.
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12
While the liquids come to temperature, take kitchen twine and tie the thyme and parsley together into a small bundle.
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13
Create a sachet with a small piece of cheese cloth and place the black peppercorns, coriander seeds and bay leaves in the center.
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14
Bring the corners of the cheese cloth together and use additional kitchen twine to tie the sachet together.
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15
Once the liquids in the pot have come to a boil, place the beef roast back in along with the bundle of herbs and sachet of spices.
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16
Allow the liquids to come back to a boil, cover the pot with an oven proof lid and place into a preheated 300 F oven.
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17
Cook the beef for 3-3 1/2 hours until the meat is fork tender.
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18
Remove from oven.
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19
Carefully remove the roast to a large plate and cover with foil.
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20
Remove and discard the bundle of herbs and sachet of spices.
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21
Skim off and discard as much oil/fat from the surface of the vegetables.
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22
Using an immersion blender, puree the vegetable mixture until it becomes a fairly smooth sauce.
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23
Taste and adjust with additional salt or pepper as needed.
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24
If you dont have an immersion blender, you can use a standard blender or food processor.
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25
Slice the beef.
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26
It should be very tender and could be pulled apart with forks.
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27
Plate the beef and spoon the sauce over it.
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28
Top the beef with chopped parsley and lemon zest.
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29
Serve with mashed potatoes, polenta, etc.
