Ingredients:

  • 3.5 lb beef chuck roast
  • 2 tsp kosher salt
  • 1 tsp coarsely ground black pepper
  • 2 tbsp avocado oil
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 3 cups beef bone broth
  • 1 lb Yukon Gold potatoes, quartered
  • 1 lb carrots, cut into 2-inch chunks
  • 3 sprigs fresh thyme
  • 2 bay leaves

Instructions:

  1. Season the beef. Rub the 3.5 lb beef chuck roast with the 2 tsp kosher salt and 1 tsp black pepper. Note: Do this 30 minutes early if you can for better salt penetration.
  2. Sear the meat. Heat 2 tbsp avocado oil in your pot over medium high heat. Brown the beef for 5 minutes per side until a dark, crusty bark forms.
  3. Sauté aromatics. Remove the beef and set aside. Add the quartered yellow onion to the pot and cook for 4 minutes until the edges turn translucent and golden.
  4. Add garlic and paste. Stir in 4 cloves smashed garlic and 2 tbsp tomato paste. Cook for 2 minutes until the paste turns a deep brick red.
  5. Deglaze the pan. Pour in 1 cup dry red wine. Use a wooden spoon to scrape all the browned bits (fond) off the bottom until the liquid is smooth.
  6. Build the braise. Return the beef to the pot. Add 3 cups beef bone broth, 3 sprigs thyme, and 2 bay leaves until the liquid covers about half the meat.
  7. Simmer low and slow. Bring to a gentle boil, then cover and reduce heat to low (or place in a 300°F oven). Cook for 2 hours 30 mins.
  8. Add the vegetables. Gently tuck the 1 lb Yukon Gold potatoes and 1 lb carrots around the beef. Cover and cook for another 1 hour until the vegetables are fork tender.
  9. Rest the meat. Remove the beef to a board and let it sit for 15 minutes. Note: This prevents all the juices from running out when you slice it.
  10. Finish the sauce. Skim any excess fat from the liquid. Boil the remaining sauce for 5 minutes until it thickens into a velvety glaze.