Ingredients:

  • 3.5 lb beef chuck roast
  • 2 tbsp high-smoke point oil
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1 cup dry red wine
  • 2 cups beef bone broth
  • 3 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 head garlic, halved crosswise
  • 1 lb baby Yukon Gold potatoes
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 2 yellow onions, peeled and quartered
  • 3 sprigs fresh herbs

Instructions:

  1. Pat the 3.5 lb beef chuck roast completely dry with paper towels. Note: Dry meat sears; wet meat steams.Season aggressively. Rub the 2 tsp kosher salt and 1 tsp coarse black pepper into every nook and cranny.
  2. Heat 2 tbsp high smoke point oil in the Dutch oven over medium high heat. Brown the beef for 5 minutes per side until a dark, mahogany crust forms.
  3. Remove the beef. Add the 2 quartered onions and the halved head of garlic (cut side down) to the pot. Cook for 3 minutes until the onion edges are scorched and fragrant.Stir in the 3 tbsp tomato paste. Sauté for 2 minutes until it smells slightly sweet and turns a deep brick red.Pour in 1 cup dry red wine. Scrape the bottom of the pot with a wooden spoon to release the fond (the brown bits).Stir in 2 cups beef bone broth and 2 tbsp Worcestershire sauce. Return the beef to the pot along with any accumulated juices.Nestled the 3 sprigs of fresh herbs around the meat.
  4. Cover and place in a 300°F oven for 2 hours.Carefully add the 1 lb baby Yukon Gold potatoes and 4 large chunks of carrots into the liquid around the beef.
  5. Cover and bake for another 1 hour 30 mins until the meat pulls apart with a fork and the potatoes are buttery soft.