Ingredients:

  • 3 lb beef chuck roast
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 large yellow onions, thinly sliced
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp brown sugar
  • 2 tbsp all-purpose flour
  • 1 cup dry red wine
  • 3 cups low-sodium beef broth
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 1 lb carrots, cut into 2-inch chunks
  • 1.5 lb baby potatoes, halved

Instructions:

  1. Season the beef chuck roast generously with salt and pepper on all sides.
  2. Heat vegetable oil in a Dutch oven over medium-high heat until shimmering.
  3. Sear the roast for 5-7 minutes per side until a deep, mahogany-colored crust forms, then remove the beef to a plate and set aside.
  4. Lower heat to medium and melt the butter in the same pot.
  5. Add sliced onions and a pinch of salt; cook, stirring occasionally, for 15-20 minutes until they are golden brown and jammy.
  6. Stir in the minced garlic, brown sugar, and all-purpose flour, cooking for 1-2 minutes to toast the flour.
  7. Deglaze the pot with dry red wine, scraping the bottom to release the fond, then stir in the beef broth.
  8. Return the seared beef to the pot and add thyme, rosemary, and bay leaves.
  9. Add carrots and baby potatoes around the beef.
  10. Cover and braise in the oven at 325°F (160°C) for 4 hours, or cook on low in a slow cooker for 8 hours, until the beef is fork-tender.