Ingredients:

  • 3 lbs boneless beef chuck roast
  • 2 tsp coarse kosher salt
  • 1 tsp cracked black pepper
  • 12 cloves fresh garlic
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 cups low-sodium beef bone broth
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme

Instructions:

  1. Pat the beef completely dry with paper towels to ensure a proper sear. Season generously on all sides with coarse kosher salt and cracked black pepper, pressing the spices into the meat.
  2. Heat olive oil in a cast iron skillet over medium-high heat until it shimmers.
  3. Add the beef to the skillet along with 4 crushed garlic cloves. Sear all sides of the roast until a deep mahogany-colored crust forms.
  4. Add the minced garlic and diced yellow onion to the skillet, sautéing for 2-3 minutes until fragrant and translucent.
  5. Transfer the seared roast and the sautéed aromatics into a Dutch oven or slow cooker.
  6. Pour in the low-sodium beef bone broth and Worcestershire sauce. Add the remaining 4 whole garlic cloves, fresh rosemary sprigs, and thyme sprigs.
  7. Cover and cook in the oven at 300°F (150°C) for 3 hours, or in a slow cooker on low for 8 hours, until the meat is fork-tender.