Ingredients:

  • 3.75 lbs beef chuck roast
  • 2 tbsp avocado oil
  • 1 tsp coarse sea salt
  • 2 tsp cracked black pepper
  • 1 cup dry red wine
  • 3 cups low-sodium beef bone broth
  • 1.5 lbs baby Yukon Gold potatoes, halved
  • 4 large carrots, 2 inch chunks
  • 2 yellow onions, quartered
  • 4 cloves garlic, smashed
  • Fresh Herbs (Thyme & Rosemary)
  • 2 dried bay leaves

Instructions:

  1. Preheat your oven to 300°F (150°C).
  2. Pat the beef chuck roast bone-dry with paper towels to ensure a proper sear. Season all sides aggressively with 1 tsp coarse sea salt and 2 tsp cracked black pepper.
  3. Heat 2 tbsp avocado oil in a 6-quart Dutch oven over medium-high heat. Sear the beef for 5 minutes per side until a dark brown crust forms.
  4. Remove the meat temporarily to deglaze the pot with 1 cup dry red wine, scraping the bottom to release the browned bits (fond).
  5. Add 2 yellow onions and 4 smashed garlic cloves to the pot. Let them soften for 3 minutes. Return the beef to the Dutch oven and pour in 3 cups low-sodium beef bone broth.
  6. Tuck in aromatics (thyme, rosemary, and bay leaves) around the meat. Cover with a tight-fitting lid and transfer to the oven to braise.
  7. After 2 hours 30 minutes of braising, add the 1.5 lbs halved potatoes and 4 carrot chunks to the pot. Continue cooking for another 45 minutes to 1 hour until the beef is fork-tender.
  8. Remove the herb sprigs and bay leaves. Serve the beef sliced or shredded with the vegetables and the reduced braising liquid.