Ingredients:

  • 3.5 lbs Beef Chuck Roast
  • 2 tbsp Kosher Salt
  • 1 tbsp Coarsely Ground Black Pepper
  • 2 tbsp Avocado oil
  • 2 large Yellow Onions, quartered
  • 4 large Carrots, cut into 2-inch chunks
  • 3 stalks Celery, cut into 2-inch chunks
  • 6 cloves Garlic, smashed
  • 3 sprigs Fresh Thyme
  • 2 sprigs Fresh Rosemary
  • 2 dried Bay Leaves
  • 1.5 lbs Yukon Gold potatoes, halved
  • 1 cup Dry Red Wine
  • 3 cups Beef Bone Broth
  • 1 tbsp Tomato Paste
  • 1 tbsp Worcestershire Sauce

Instructions:

  1. Pat the beef chuck roast completely dry with paper towels. Season aggressively on all sides with kosher salt and black pepper.
  2. Heat avocado oil in a large Dutch oven over medium-high heat. Sear the beef for 5–7 minutes per side until a dark, mahogany crust forms. Remove meat and set aside.
  3. Reduce heat to medium. Add onions, carrots, and celery to the rendered fat. Sauté until the edges soften and begin to caramelize.
  4. Stir in the tomato paste and smashed garlic. Cook for 2 minutes until the paste turns a deep rust color.
  5. Pour in the dry red wine to deglaze the pot, scraping the bottom with a wooden spoon to release the flavorful browned bits (fond).
  6. Return the beef to the pot. Add the beef bone broth, Worcestershire sauce, potatoes, thyme, rosemary, and bay leaves. The liquid should come about halfway up the side of the roast.
  7. Cover and transfer to a 300°F (150°C) oven for 3 hours and 30 minutes, or until the internal temperature reaches 195°F-200°F and the meat shatters under a fork.