Chuck roast braised in red wine with Orange Zest

[Junk Yard Dog]

2 lbs. beef cheeks or boneless beef chuck roast
2 T grapeseed or vegetable oil
1 lb. onions, coarsely chopped
1 lb. baby carrots, peeled
1 bottle red wine
6 to 8 (3"x1") strips or orange zest
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Preheat oven to 350°F with rack in middle.
If using chuck, cut across grain into 4 pieces.
Pat beef dry and season with 1 tsp salt and 1/2 tsp pepper. Heat oil in a 4 to 6 qt he4avy pot over medium high heat until it shimmers. Brown beef on all sides, 6 to 10 minutes total. Transfer to a plate with tongs.
Add onions, carrots, 3/4 tsp salt, and 1/2 tsp pepper to pot and cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Add wine and zest and bring to a boil. Add beef and return to a boil. Cover pot and braise in oven until meat is very tender, 2 to 4 hours (beef cheeks take longer than chuck). Season with salt and pepper. Serve beef with carrots and sauce.

French name: Joues de boeuf aux agrumes.