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Item 2 recipe served on a plate, by Eat Today East African Cuisine

Jul 14 2026

Restaurants›Eat Today East African Cuisine›Item 2 Recipe

Item 2 Recipe

Inspired by Eat Today East African Cuisine

Time3h 30m

Serves6

Hearty main course with a rich sauce.

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Frequently paired with

The best thing to pair and share with Item 2

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CLINE CELLERS Old Vine Zinfandel

California 2022

fruity · full-bodied · smooth

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Ingredients

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Main Ingredients

2 pounds Beef Chuck Roast

1 large Onion

3 medium Carrots

2 medium Celery Stalks

4 cloves Garlic cloves

Sauce Ingredients

2 cups Beef Broth

1 cup Red wine

2 tablespoons Tomato Paste

1 tablespoon Original Worcestershire Sauce

1 teaspoon Dried Thyme

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Garnish Ingredients

2 tablespoons Fresh parsley

Method

Preparation

Prepare the Vegetables

Chop the onion, carrots, and celery into bite-sized pieces. Mince the garlic cloves.

Sear the Beef

In a large skillet over medium-high heat, sear the beef chuck roast on all sides until browned, about 5-7 minutes per side. Remove and set aside.

Cooking

Build the Sauce

In the same skillet, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened. Add minced garlic and cook for an additional minute.

Combine Ingredients

Stir in the beef broth, red wine, tomato paste, Worcestershire sauce, dried thyme, salt, and black pepper. Mix well.

Cook the Roast

Return the seared beef chuck roast to the skillet, spooning some sauce over the top. Bring to a simmer.

Slow Cook

Cover the skillet and reduce heat to low. Cook for 2.5 to 3 hours, or until the beef is tender and shreds easily with a fork.

Serving

Garnish and Serve

Remove the beef from the skillet and let it rest for 10 minutes. Shred the beef and serve with the rich sauce spooned over the top. Garnish with fresh parsley before serving.