Ingredients:

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

Instructions:

  1. Remove the chuck roast from the refrigerator 30 minutes prior to cooking to temper. Pat the meat completely dry with paper towels and season aggressively on all sides with salt and pepper.
  2. Heat the avocado oil in a 5-7 quart Dutch oven over medium-high heat until shimmering. Sear the roast for 5–7 minutes per side without moving it, until a deep mahogany crust forms. Remove the meat and set aside.
  3. In the same pot, sauté the quartered onions and smashed garlic until translucent. Stir in the tomato paste and cook for 1 minute until it reaches a rust color.
  4. Deglaze the pot by pouring in the dry red wine, scraping the bottom with a wooden spoon to release the caramelized brown bits (fond). Pour in the beef bone broth and add the fresh rosemary and thyme sprigs.
  5. Add the carrots and potatoes to the pot. Return the beef to the vessel, ensuring it sits on the vegetables and is submerged about halfway in liquid. Cover with a tight-fitting lid and transfer to a preheated oven to braise for 3.5 hours until fork-tender.