Ingredients:

  • 3 lb beef chuck roast
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 2 cups beef broth with lemon juice
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 lb carrots, cut into 2-inch chunks
  • 1½ lb Yukon Gold potatoes, halved
  • 1 tsp salt

Instructions:

  1. Preheat the oven to 325°F (163°C).
  2. Pat the 3 lb beef chuck roast completely dry with paper towels. Rub 2 tsp kosher salt, 1 tsp black pepper, and 1 tbsp garlic powder evenly over all sides.
  3. Heat 2 tbsp olive oil in a 5-7 quart Dutch oven over medium-high heat. Sear the meat for 5–7 minutes per side until a deep, deep golden brown crust forms. Remove the meat and set it aside on a plate.
  4. Reduce heat to medium. Add the quartered yellow onion and smashed garlic to the pan, sautéing for 3 minutes until fragrant.
  5. Pour in 2 cups beef broth with lemon juice, scraping the bottom of the pot with a wooden spoon to release the browned bits.
  6. Return the seared beef to the pot, nestling it into the liquid. Scatter the fresh rosemary and thyme around the meat.
  7. Cover the pot with a sheet of aluminum foil and a tight-fitting lid. Slide into the oven and bake for 2 hours.
  8. Remove the pot from the oven. Carefully arrange the 1 lb carrots and 1½ lb halved Yukon Gold potatoes around the roast, sprinkling them with 1 tsp salt. Ensure they are partially submerged in the liquid.
  9. Cover the pot again and bake for an additional 60 minutes until the beef is fork-tender and reaches a safe internal temperature of 160°F (71°C).
  10. Transfer the roast to a cutting board and let it rest, covered loosely with foil, for 20 minutes.
  11. Use two forks to shred the beef or slice it against the grain before serving.