Ingredients:

  • 3½ lb beef chuck roast
  • 2 tbsp vegetable oil
  • 1 large yellow onion, coarsely diced
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 2 cups beef broth
  • 1 tsp lemon juice
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 lb carrots, cut into 2-inch chunks
  • 1½ lb Yukon Gold potatoes, halved or quartered

Instructions:

  1. Preheat the oven to 325°F (160°C).
  2. Pat the beef chuck roast dry with paper towels and season generously with 2 tsp salt and 1 tsp black pepper.
  3. Heat 2 tbsp vegetable oil in a 5.5 to 7-quart cast iron Dutch oven over medium-high heat until shimmering.
  4. Sear the beef for 5–7 minutes per side until a rich brown crust forms. Remove the beef to a plate.
  5. Lower heat to medium. Add the diced yellow onion and cook until translucent and softened.
  6. Stir in the smashed garlic and 2 tbsp tomato paste, cooking for 2 minutes until the paste turns a deep brick red and smells nutty.
  7. Pour in 2 cups beef broth and 1 tsp lemon juice, scraping the bottom of the pot to release all the browned bits.
  8. Return the beef to the pot, nestling it into the liquid. Stir in 1 tsp dried thyme and 1 tsp dried rosemary.
  9. Cover with a tight-fitting lid and transfer to the preheated oven. Braise for 2 hours.
  10. Remove the pot from the oven and stir in the carrots and potatoes around the beef.
  11. Replace the lid and return to the oven for another 60–90 minutes.
  12. The dish is ready when the beef is fork-tender and reaches an internal temperature of 145°F (63°C). Remove from oven and let rest for 3 minutes before serving.