Ingredients:

  • 3.5 lbs beef chuck roast, heavily marbled
  • 2 tbsp kosher salt
  • 1 tbsp coarsely ground black pepper
  • 3 tbsp neutral oil (grapeseed or avocado oil)
  • 1 large yellow onion, halved
  • 3 stalks celery, cut into 2-inch chunks
  • 1 head of garlic, halved crosswise
  • 2 tbsp tomato paste
  • 2 cups dry red wine (Cabernet Sauvignon or Merlot)
  • 2 cups low-sodium beef bone broth
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 dried bay leaves
  • 1 lb Yukon Gold potatoes, halved
  • 1 lb large carrots, peeled and cut into 2-inch segments

Instructions:

  1. Preheat your oven to 300°F (150°C). Pat the beef completely dry with paper towels to ensure a proper sear.
  2. Season the roast aggressively on all sides with kosher salt and black pepper.
  3. Heat oil in a 6-quart Dutch oven over medium-high heat until it wisps with smoke. Sear the roast for 5–7 minutes per side until a dark, mahogany crust forms. Remove meat and set aside.
  4. Lower heat to medium. Add onions, celery, and garlic to the pot. Cook until the onions are browned on the edges.
  5. Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.
  6. Deglaze the pot with red wine, scraping the brown bits (fond) from the bottom. Add the bone broth, thyme, rosemary, and bay leaves.
  7. Return the beef to the pot. The liquid should come halfway up the side of the meat. Cover and transfer to the oven for 2 hours.
  8. Add the potatoes and carrots to the pot. Cover and cook for an additional 1 hour or until the beef is fork-tender and vegetables are soft.
  9. Remove the meat and hearty vegetables. Strain the braising liquid, pureeing a portion of the aromatics back into the sauce if a thicker consistency is desired. Serve hot.