Ingredients:

  • 3.5 lb beef chuck roast
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 2 tbsp grapeseed oil
  • 2 large yellow onions, thickly sliced
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 2 cups beef bone broth
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1.5 lbs Yukon Gold potatoes, halved

Instructions:

  1. Pat the beef chuck roast completely dry with paper towels. Season all sides aggressively with kosher salt and coarse black pepper.
  2. Heat oil in a 6-quart heavy-bottomed Dutch oven over medium-high heat until shimmering. Sear the roast for 5-6 minutes per side until a deep mahogany crust forms. Remove the meat and set aside.
  3. Reduce heat to medium. Add sliced onions to the pot and sauté in the rendered beef fat until softened. Add smashed garlic and tomato paste, stirring for 2 minutes until the paste darkens.
  4. Pour in the red wine to deglaze the pot, scraping up all the brown bits (fond) from the bottom. Simmer until the wine is reduced by half.
  5. Return the beef to the pot. Pour in the beef bone broth and add the herb bundle (thyme and rosemary). The liquid should reach halfway up the side of the roast.
  6. Cover with a tight-fitting lid and transfer to a 300°F (150°C) oven. Braise for 2 hours 30 mins.
  7. Carefully remove the pot from the oven. Add the carrots and halved Yukon Gold potatoes around the beef. Cover and return to the oven for another 1 hour, or until the beef is fork-tender and vegetables are soft.
  8. Discard the herb sprigs. Transfer the beef to a platter and shred into large chunks. Serve with the vegetables and a generous ladle of the braising liquid.