Ingredients:

  • 3½ lb beef chuck roast
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 tbsp lemon juice
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf
  • 4 large carrots, cut into 2-inch chunks
  • 1½ lb Yukon Gold potatoes, halved

Instructions:

  1. Preheat the oven to 325°F (160°C). Pat the beef dry with paper towels and season all sides generously with 1 tsp kosher salt and 1 tsp cracked black pepper.
  2. Heat 2 tbsp vegetable oil in a 6-quart Dutch oven over medium-high heat until shimmering. Sear the beef for 5–7 minutes per side until a dark golden crust forms, then remove the meat and set it aside on a plate.
  3. Reduce heat to medium. Add the diced yellow onion to the remaining fat and sauté until translucent and fragrant. Stir in the minced garlic and 2 tbsp tomato paste, cooking for 2 minutes until the paste turns a shade darker.
  4. Deglaze the pot by pouring in the 2 cups beef broth and 1 tbsp lemon juice, scraping the bottom with a wooden spoon to release the browned bits.
  5. Return the seared beef to the pot and add the 1 tsp dried thyme and 1 bay leaf. Cover with a tight-fitting lid and transfer to the preheated oven.
  6. After 2 hours of oven braising, carefully stir in the 600g carrots and 680g halved Yukon Gold potatoes. Cover and continue cooking for another 60–90 minutes.
  7. The roast is finished when it reaches an internal temperature of 200°F (93°C) and pulls apart easily with a fork.
  8. Remove the meat and vegetables to a serving platter. Increase the stovetop heat to medium-high and simmer the remaining liquid for 5–10 minutes until it reduces into a velvety, thick gravy.