Ingredients:

  • 3 lbs Beef Chuck Roast, well-marbled
  • 2 tbsp neutral oil (avocado or vegetable oil)
  • 1 tbsp Kosher salt
  • 1 tsp coarsely ground black pepper
  • 1 large yellow onion, peeled and quartered
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 3 stalks celery, cut into 2-inch chunks
  • 5 cloves garlic, smashed
  • 2 cups beef bone broth, low sodium
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 dried bay leaves

Instructions:

  1. Pat the beef dry with paper towels. Season aggressively with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Sear the beef for 5–7 minutes per side until a deep mahogany crust forms. Remove the meat and set aside.
  2. In the same pot, add onions, carrots, and celery. Sauté until onions are translucent and edges brown. Stir in tomato paste and garlic; cook for 60 seconds. Deglaze the pan with red wine, scraping the bottom to release the fond.
  3. Return the beef to the pot. Add beef broth and Worcestershire sauce until liquid reaches halfway up the roast. Add herbs and bay leaves. Cover with a tight lid and move to a preheated oven at 300°F (150°C). Cook for 3 to 4 hours until meat is fork-tender.
  4. Remove the meat to a platter and tent loosely with foil. Strain the remaining liquid into a saucepan and simmer for 10 minutes until it thickens into a rich jus. Slice or shred the beef and serve with the reduced juices.