Ingredients:

  • 3.5 lbs beef chuck roast
  • 2 tbsp olive oil
  • 1.5 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 2 large yellow onions, halved and peeled
  • 7 whole carrots, unpeeled and cut into 2-inch chunks
  • 1 lb Yukon Gold potatoes, halved
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 2.5 cups low-sodium beef broth
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 cloves garlic, smashed

Instructions:

  1. Pat the beef chuck roast bone-dry with paper towels. Generously season all sides with kosher salt and black pepper, pressing the seasoning into the meat.
  2. Heat olive oil in a 6-quart or 7-quart Dutch oven over medium-high heat. Sear the halved onions until charred on the flat side, then remove and set aside.
  3. Add the beef to the pot and sear for 4–5 minutes per side without moving it prematurely, until a deep mahogany crust forms. Remove the beef and set aside on a platter.
  4. Pour the red wine into the hot Dutch oven. Use a wooden spoon to scrape up the caramelized brown bits (fond) from the bottom. Let the wine reduce by half.
  5. Return the beef and charred onions to the pot. Add carrots, potatoes, garlic, rosemary, and thyme. Pour in beef broth until it reaches halfway up the side of the roast.
  6. Cover with a tight-fitting lid and cook in a 300°F (150°C) oven for 3 hours. Check at the 2 hour mark to ensure the liquid hasn't evaporated too much.
  7. Place the 1 lb halved Yukon Gold potatoes and the browned carrots around the meat.
  8. Cover and continue baking for 30 mins until the potatoes are tender and the meat shreds easily.