Ingredients:

  • 3.5 lbs beef chuck roast
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 2 tbsp neutral oil
  • 1 large yellow onion, sliced into wedges
  • 5 garlic cloves, smashed
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 2 cups beef bone broth
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 lb carrots, cut into 2-inch chunks
  • 1.5 lbs Yukon Gold potatoes, quartered
  • 3 ribs celery, cut into 1-inch pieces

Instructions:

  1. Pat the beef bone-dry with paper towels and season aggressively with salt and pepper on all sides.
  2. Heat oil in a 6-quart Dutch oven over medium-high heat. Sear the roast for 5–7 minutes per side until a deep mahogany crust forms. Remove meat to a plate.
  3. Lower heat to medium. Add onions and celery to the pot, sautéing until slightly softened.
  4. Stir in tomato paste and garlic, cooking for 1 minute until fragrant. Deglaze the pot with red wine, scraping the bottom to release the fond.
  5. Return the beef to the pot. Add bone broth, thyme, rosemary, and bay leaves. The liquid should come halfway up the side of the roast.
  6. Cover with a tight-fitting lid and transfer to a 325°F (160°C) oven. Braise for 2 hours.
  7. Carefully remove the pot from the oven. Add the potatoes and carrots around the beef. Cover and return to the oven for an additional 1 hour until vegetables are tender and meat pulls apart easily.
  8. Remove the meat and vegetables to a platter. Strain the cooking liquid and reduce on the stovetop if a thicker gravy is desired. Serve immediately.