Ingredients:

  • 2.3 kg (5 lbs) Beef Chuck Roast
  • 30 ml (2 tbsp) Avocado oil
  • 20 g (4 tsp) Coarse Kosher salt
  • 10 g (2 tsp) Freshly cracked black pepper
  • 1 large White onion, quartered
  • 1 head of Garlic, halved crosswise
  • 4 sprigs Fresh Rosemary
  • 3 sprigs Fresh Thyme
  • 250 ml (1 cup) Beef bone broth
  • 15 ml (1 tbsp) Worcestershire sauce

Instructions:

  1. Pat the beef completely dry with paper towels to ensure a crisp crust. Season aggressively with the Kosher salt and cracked black pepper on all sides.
  2. Heat the avocado oil in a heavy-bottomed Dutch oven over medium-high heat until it shimmers. Sear the beef for 5–6 minutes per side until a dark, mahogany-colored crust forms. Remove the beef and set aside.
  3. In the same pot, add the quartered onion and halved garlic head. Deglaze the pan with beef bone broth and Worcestershire sauce, scraping the brown bits (fond) from the bottom.
  4. Return the beef to the pot along with the fresh rosemary and thyme. Cover and transfer to a low-temperature oven (approx 300°F/150°C).
  5. Slow-roast for approximately 3 hours 30 minutes, or until the meat pulls apart easily with a fork.
  6. Remove the meat from the Dutch oven and allow it to rest for at least 20 minutes before slicing to ensure muscle fibers reabsorb the juices.