Ingredients:

  • 3.5 lbs Beef Chuck Roast, well-marbled
  • 2 tsp Kosher Salt
  • 1 tsp Coarse Black Pepper
  • 2 tbsp Neutral Oil
  • 1 large Yellow Onion, quartered
  • 5 cloves Garlic, smashed
  • 2 tbsp Tomato Paste
  • 2 cups Beef Bone Broth
  • 1 cup Dry Red Wine
  • 2 sprigs Fresh Rosemary
  • 4 sprigs Fresh Thyme
  • 2 dried Bay Leaves
  • 1 lb Yukon Gold Potatoes, halved
  • 1 lb Large Carrots, cut into 2-inch chunks
  • 2 stalks Celery, cut into 1-inch chunks

Instructions:

  1. Pat the beef completely dry with paper towels. Season aggressively on all sides with kosher salt and black pepper.
  2. Heat oil in a 6-quart Dutch oven over medium-high heat until shimmering. Sear the roast for 5 minutes per side until a deep, mahogany-colored crust forms. Remove meat and set aside.
  3. In the same pot, add the onions, celery, and garlic. Sauté for 3-4 minutes until softened. Stir in the tomato paste and cook for 2 minutes until it turns a dark brick-red color.
  4. Deglaze the pot with red wine, scraping the bottom with a wooden spoon to release the fond. Add the beef bone broth, rosemary, thyme, and bay leaves.
  5. Return the beef to the pot. Cover and transfer to a 325°F oven (or simmer on low) for 2.5 hours.
  6. Add the potatoes and carrots to the pot. Cover and continue cooking for another 45-60 minutes until the meat is fork-tender and vegetables are soft.
  7. Remove the meat and vegetables. Skim fat from the liquid or use a fat separator. Whisk the liquid into a gravy and serve over the meat.