Ingredients

• 1.2 à 1.5 kg de rôti de palette de bœuf désossé
• salt
• ground black pepper
• vegetable oil
• large yellow onions, sliced
• garlic cloves, minced
• tomato paste
• all-purpose flour
• beef broth
• dry red wine
• Worcestershire sauce
• Dijon mustard
• dried thyme
• dried oregano
• bay leaves
• small potatoes, cut in half if needed
• carrots, cut into large pieces
• celery stalks, cut into pieces
• maple syrup

Instructions

1. Preheat the oven to 160 °C (325 °F).
2. Pat the roast dry with paper towels, then season with salt and pepper on all sides.
3. Heat the oil in a Dutch oven over medium-high heat and sear the roast for 3 to 4 minutes on each side, until well browned. Remove the roast and set aside.
4. Add the onions to the Dutch oven and cook for 5 to 7 minutes, stirring, until they begin to caramelize.
5. Add the garlic and tomato paste, then cook for 1 minute.
6. Sprinkle the flour and stir for 1 minute.
7. Gradually pour in the beef broth and red wine, scraping the bottom of the Dutch oven to loosen the cooking juices.
8. Add the Worcestershire sauce, Dijon mustard, thyme, rosemary, bay leaves, and maple syrup, then stir to combine.
9. Return the roast to the Dutch oven, cover, and bake for 2 hours 30 minutes.
10. Add the potatoes, carrots, and celery around the roast, cover, and continue cooking for 45 to 60 minutes, until the meat shreds easily with a fork and the vegetables are tender.
11. Remove the roast and vegetables from the Dutch oven and let the meat rest for 10 minutes.
12. Remove the bay leaves and let the sauce reduce for a few minutes over medium heat if a thicker consistency is desired.
13. Shred the roast roughly or slice it, then serve with the vegetables and spoon the sauce generously over the top.
14. For an even richer flavor, prepare the roast the day before and gently reheat it in its sauce. The red wine can be replaced with the same amount of beef broth added with 1 tablespoon of balsamic vinegar.