Ingredients:

  • 3.5 lb beef chuck roast
  • 2 tbsp grapeseed oil
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1 large yellow onion, diced
  • 4 cloves garlic, smashed
  • 3 large carrots, cut into 2-inch chunks
  • 1 lb baby potatoes, halved
  • 2 cups low-sodium beef broth
  • 1 cup dry red wine
  • 2 tbsp tomato paste
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 dried bay leaves

Instructions:

  1. Pat the beef completely dry with paper towels and season aggressively with salt and pepper.
  2. Heat oil in a Dutch oven over medium-high heat until shimmering. Sear the roast for 5–7 minutes per side until a deep, dark brown crust forms, then remove beef and set aside.
  3. Reduce heat to medium. Sauté the diced onions until translucent.
  4. Stir in the tomato paste and smashed garlic, cooking for 2 minutes until the paste turns a brick-red color.
  5. Deglaze the pot by pouring in the red wine, scraping all the brown bits (fond) off the bottom with a wooden spoon.
  6. Return the beef to the pot and pour in the beef broth until the meat is partially submerged.
  7. Add the carrots, baby potatoes, rosemary, thyme, and bay leaves around the beef.
  8. Cover and braise in the oven at a low, steady temperature until the beef reaches the collagen-breakdown zone and is fall-apart tender.