Ingredients:

  • 3.5 lb beef chuck roast
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 2 cups low-sodium beef bone broth
  • 1 tbsp Worcestershire sauce
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 lb baby Yukon Gold potatoes, halved
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 2 stalks celery, cut into 1-inch chunks

Instructions:

  1. Pat the beef chuck roast completely dry with paper towels. Aggressively season all sides with 2 tsp kosher salt and 1 tsp black pepper.
  2. Heat 2 tbsp avocado oil in a 6-quart Dutch oven over medium-high heat. Sear the roast for 5–7 minutes per side until a dark, mahogany crust forms. Remove the meat and set aside on a plate.
  3. Lower the heat to medium. Add the quartered onion, smashed garlic, and celery to the pot. Sauté for 3-4 minutes. Stir in 2 tbsp tomato paste and cook for 2 minutes until it turns a deep brick red.
  4. Pour in 1 cup dry red wine to deglaze the pot, scraping up the browned bits (fond) from the bottom. Let the wine reduce by half.
  5. Return the beef and any accumulated juices to the pot. Add 2 cups beef bone broth, 1 tbsp Worcestershire sauce, thyme, rosemary, and bay leaves. The liquid should come halfway up the side of the beef.
  6. Cover with a tight-fitting lid and transfer to a preheated 300°F (150°C) oven. Braise for 2 hours.
  7. Remove the pot from the oven. Arrange the halved potatoes and carrot chunks around the beef. Cover and return to the oven for another 60-90 minutes, or until the meat is fork-tender and vegetables are soft.
  8. Discard the herb sprigs and bay leaves. Let the roast rest for 15 minutes before slicing or shredding. Serve with the reduced pot juices.