Ingredients:

  • 1.58 kg grass fed beef chuck roast
  • 30 ml avocado oil or melted ghee
  • 10 grams coarse sea salt
  • 5 grams cracked black pepper
  • 1 large yellow onion, cut into thick wedges
  • 4 large carrots, cut into 5 cm chunks
  • 8 cloves garlic, smashed
  • 30 ml tomato paste
  • 450 grams baby Yukon Gold potatoes, halved
  • 475 ml beef bone broth
  • 30 ml balsamic vinegar
  • 3 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 2 dried bay leaves

Instructions:

  1. Pat the 1.58 kg beef chuck roast completely dry with paper towels. Season aggressively with 10 grams of sea salt and 5 grams of pepper. Heat 30 ml of avocado oil in your Dutch oven over medium high heat. Place the beef in the pot. Cook 5-7 minutes per side until a dark, shatter crisp crust forms. Don't move it until it naturally releases from the pan.
  2. Remove the beef and set it on a plate. Lower the heat to medium. Add the onion wedges and 4 large carrots. Sauté for 5 minutes until the onion edges are translucent and slightly browned. This builds our first layer of sweetness.
  3. Add the 8 smashed garlic cloves and 30 ml of tomato paste. Stir constantly for 2 minutes until the tomato paste turns a dark mahogany color. This toasting of the paste removes the metallic tinny taste and replaces it with a rich, contemporary umami.
  4. Pour in the 30 ml of balsamic vinegar. Use your wooden spoon to scrape every single brown bit off the bottom of the pot. These bits are concentrated flavor. Add the 475 ml of beef bone broth and stir to combine.
  5. Tie your 3 sprigs of rosemary and 5 sprigs of thyme together with kitchen twine. Drop them into the liquid along with the 2 bay leaves. Place the beef and any accumulated juices back into the pot. The liquid should come about halfway up the side of the meat.
  6. Bring the liquid to a gentle simmer, then cover the pot with a tight fitting lid. Transfer to a 150°C oven for 2 hours 30 mins. The low temperature ensures the fat melts without boiling the meat.
  7. Carefully remove the pot from the oven. Add the 450 grams of halved Yukon Gold potatoes around the sides of the beef. Submerge them slightly in the liquid and return to the oven for 1 hour. By adding them later, we ensure they become creamy rather than falling apart.
  8. Remove the pot from the oven. Discard the herb bundle and bay leaves. Let the meat rest in the liquid for 15 minutes before serving. This allows the fibers to relax and soak up the concentrated sauce, ensuring it's Incredible Whole 30 Recipe Meal You'll Love with Roasted Chicken style juicy.
  9. Transfer the beef to a cutting board. Slice against the grain or simply pull it apart into large chunks. Arrange the beef on a platter surrounded by the glossy carrots and potatoes. Spoon the remaining sauce over the top until everything is shimmering.