Ingredients:

  • 3.5 lb beef chuck roast, well-marbled
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 2 cups low-sodium beef bone broth
  • 1 cup dry red wine (Cabernet or Merlot)
  • 1 tbsp Worcestershire sauce
  • 1 lb baby Yukon Gold potatoes, halved
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 2 large yellow onions, quartered
  • 6 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 dried bay leaves
  • 2 tbsp all-purpose flour

Instructions:

  1. Pat the 3.5 lb roast completely dry with paper towels. Season aggressively with 2 tsp salt and 1 tsp pepper.
  2. Heat 2 tbsp avocado oil in the Dutch oven (6 quart) over medium high heat. Brown the beef for 5-7 minutes per side until a dark, crusty bark forms. Remove the beef.
  3. Toss in the quartered onions and smashed garlic. Cook for 4 minutes until edges are charred and fragrant.
  4. Pour in 1 cup red wine. Use a wooden spoon to scrape every brown bit (the fond) off the bottom.
  5. Stir in 2 cups bone broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Return the beef to the pot.
  6. Bring the liquid to a gentle bubble. Cover with a tight lid and move to a 300°F (150°C) oven for 2 hours.
  7. Carefully nestle the 1 lb potatoes and 4 chunks of carrots around the beef. The aroma should be rich and herbaceous now.
  8. Cover and cook for another 1 hour 30 mins until the beef yields easily to a fork.
  9. Remove the beef and veggies. Whisk 2 tbsp flour with a little cold water, stir into the pot, and simmer for 5 minutes until glossy and thick.
  10. Return everything to the pot. Let it sit for 15 minutes before serving to let the juices redistribute.