Ingredients:

  • 3.5 lb beef chuck roast
  • 1 tbsp kosher salt
  • 1 tsp coarse black pepper
  • 2 tbsp avocado oil
  • 2 cups low-sodium beef bone broth
  • 1 cup dry red wine (Cabernet or Merlot)
  • 2 tbsp tomato paste
  • 1 head garlic, halved crosswise
  • 1 lb fingerling potatoes
  • 4 large carrots, cut into 2-inch chunks
  • 2 yellow onions, quartered
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary

Instructions:

  1. Preheat your oven to 350°F (175°C). Pat the chuck roast completely dry with paper towels to ensure a proper sear.
  2. Season the beef aggressively on all sides with kosher salt and coarse black pepper.
  3. Heat 2 tablespoons of avocado oil in a 5-quart Dutch oven over medium-high heat. Sear the beef for 5–7 minutes per side until a deep mahogany crust forms. Remove meat and set aside.
  4. In the same pot, add onions. Sauté briefly to pick up the fond. Stir in the tomato paste and cook for 1-2 minutes until darkened.
  5. Deglaze the pot with the dry red wine, scraping the bottom with a wooden spoon to release browned bits. Add the beef bone broth, garlic head, and herbs.
  6. Return the beef to the pot and cover with a tight-fitting lid. Transfer to the oven.
  7. Braise for 2 hours.
  8. Carefully nestle 1 lb fingerlings and 4 carrots around the beef.
  9. Cover and roast another 1 hour 30 mins until the beef is completely tender.
  10. Remove the meat and vegetables. Strain the remaining liquid through a fine-mesh strainer to create a glossy jus before serving.