Ingredients:

  • 3.5 lb Beef Chuck Roast, cut into large chunks
  • 2 tbsp vegetable oil
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 2 cups beef broth, low sodium
  • 1 cup dry red wine
  • 2 tbsp tomato paste
  • 4 cloves garlic, smashed
  • 1 lb carrots, cut into 2-inch chunks
  • 1.5 lb Yukon Gold potatoes, halved
  • 1 large yellow onion, diced
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Instructions:

  1. Pat the beef dry with paper towels and season generously with kosher salt and coarse black pepper.
  2. Heat vegetable oil in a Dutch oven over medium-high heat until shimmering. Sear the beef in batches until a deep mahogany-colored crust forms on all sides (about 5-7 minutes per side), then remove beef and set aside.
  3. Lower heat to medium. Add the diced yellow onion and cook until translucent and fragrant.
  4. Stir in the tomato paste and smashed garlic, cooking for 2 minutes until the paste turns a rusty brick color.
  5. Pour in the red wine, scraping the bottom of the pot to release the fond. Let the wine reduce by half.
  6. Return the seared beef to the pot. Pour in the beef broth until the meat is half-submerged.
  7. Tuck the fresh thyme and rosemary sprigs into the liquid.
  8. Cover with a tight-fitting lid and transfer to a 300°F (150°C) oven to braise for 4 hours.