cooked in a dutch oven for 3.5 hours after searing. Covered in red wine, broth with chopped carrots, onion, celery, crushed garlic, little tomato paste, salt, pepper, fresh thyme. I added halved yukon gold potatoes with an hour left to cook . removed the beef and potatoes, before doing the reduction. Served with the potatoes and steamed broccoli. The beef just fell apart on the fork. so good