Braised Grass-fed Beef with Root Vegetables and Fennel recipe | PCC Community Markets

Ingredients

• 3 pounds grass-fed beef chuck roast, about 2 inches thick (see note)
• Salt and pepper, to taste
• 2 tablespoons high-heat oil
• 1 yellow onion, peeled and coarsely chopped
• 1 carrot, coarsely chopped
• 2 ribs celery, coarsely chopped
• 1 tablespoon chopped sage
• 1 tablespoon chopped rosemary
• 1 tablespoon chopped thyme
• 2 bay leaves
• 1 tablespoon orange zest
• 1 1/2 tablespoons paprika (use smoked if you have it)
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 2 cups dry red wine
• 4 cups beef broth
• Assorted root vegetables (see note)
• 2 tablespoons butter
• 2 tablespoons flour