Ingredients:

  • 3 lb beef chuck roast
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 1/2 cup grape juice
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 lb carrots, cut into 2-inch chunks
  • 1½ lbs Yukon Gold potatoes, halved
  • 2 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Preheat oven to 325°F (163°C). Pat the beef dry with paper towels and season generously with 1 tsp salt and 1 tsp black pepper.
  2. Heat 2 tbsp olive oil in a 6-quart cast iron Dutch oven over medium-high heat until shimmering.
  3. Sear the beef for 5-7 minutes per side until a rich brown crust forms. Remove the meat and set it aside on a plate.
  4. In the remaining fat, sauté the diced yellow onion and minced garlic for 3 minutes until translucent and fragrant.
  5. Pour in 1/2 cup grape juice to deglaze the pot, scraping up the brown bits from the bottom with a wooden spoon.
  6. Stir in 2 cups low-sodium beef broth and 1 tbsp Worcestershire sauce.
  7. Return the seared beef to the pot and tuck the 2 sprigs of fresh rosemary and 3 sprigs of fresh thyme around the sides.
  8. Cover with a tight-fitting lid and transfer to the oven. Bake for 2 hours.
  9. Carefully remove the lid and arrange the 1 lb of carrots and 1½ lbs of halved Yukon Gold potatoes around the beef, ensuring they are nestled in the liquid but not completely submerged.
  10. Cover and return to the oven for another 60 minutes, or until the beef is fork-tender, usually around 200°F (93°C) inside; 145°F (63°C) is only the minimum safe temperature.
  11. Remove the meat and vegetables to a serving platter and let the beef rest for 3 minutes before slicing.
  12. Place the Dutch oven back on the stovetop over medium heat. Whisk together 2 tbsp cornstarch and 3 tbsp cold water to create a slurry.
  13. Slowly stir the slurry into the simmering liquid until the sauce transforms into a velvety, thick gravy. Pour the gravy over the sliced beef and vegetables.