Ingredients:

  • 3.5 lb boneless beef chuck roast
  • 2 large yellow onions, thickly sliced
  • 4 large carrots, cut into 2-inch chunks
  • 1 lb fingerling potatoes, whole
  • 6 cloves garlic, smashed
  • 2 cups beef bone broth
  • 1 cup dry red wine (Cabernet or Merlot)
  • 2 tbsp tomato paste
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 fresh bay leaves
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper

Instructions:

  1. Pat the beef chuck roast bone-dry with paper towels to ensure a proper sear. Season aggressively on all sides with kosher salt and coarse black pepper. Allow the meat to rest at room temperature for 20 minutes.
  2. Heat a large cast iron skillet or Dutch oven over high heat. Sear the beef for 4-5 minutes per side until a deep, mahogany-colored crust (Maillard reaction) forms. Remove the meat and set aside.
  3. In the same pot, sauté onions and carrots for 5 minutes. Stir in the tomato paste and garlic, cooking for 2 minutes until fragrant. Deglaze the pan with red wine, scraping the brown bits (fond) from the bottom.
  4. Return the beef to the pot, nestling it into the vegetables. Add the beef bone broth until the liquid reaches halfway up the side of the roast. Add the thyme, rosemary, and bay leaves.
  5. Cover tightly and transfer to a 300°F (150°C) oven for 2 hours. Add the potatoes and carrots, then continue cooking for 1 hour 30 minutes, or until the vegetables are tender and the beef shreds easily with a fork.
  6. Remove the meat to a cutting board and let it rest for 20 minutes until the juices redistribute throughout the fibers. The internal temperature should reach 203°F and the meat should be fork-tender.