Ingredients:

  • 3.5 lbs beef chuck roast, heavy marbling
  • 3 tbsp neutral oil
  • 1.5 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 3 large yellow onions, thinly sliced
  • 6 garlic cloves, smashed
  • 2 tbsp tomato paste
  • 1 tbsp fresh thyme leaves
  • 2 bay leaves
  • 1 cup dry red wine
  • 3 cups beef bone broth
  • 1 lb Yukon Gold potatoes, halved
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Pat the beef completely dry with paper towels and season generously with 1.5 tsp kosher salt and 1 tsp black pepper. Note: Dry meat sears; wet meat steams.
  2. Heat 3 tbsp neutral oil in the Dutch oven over medium high heat. Brown the beef for 5-7 minutes per side until a dark mahogany crust forms. Remove meat to a plate.
  3. Lower the heat to medium. Add 3 large sliced yellow onions to the fat. Cook for 10-12 minutes, stirring occasionally, until they are soft and golden brown.
  4. Stir in 6 garlic cloves and 2 tbsp tomato paste. Cook for 2 minutes until the paste smells toasty and looks dark red.
  5. Pour in 1 cup dry red wine. Use a wooden spoon to scrape all the browned bits (the fond) off the bottom until the liquid reduces by half.
  6. Return the beef to the pot. Pour in 3 cups beef bone broth and 1 tbsp Worcestershire sauce. Add 1 tbsp thyme and 2 bay leaves.
  7. Cover with the lid and place in a preheated 180°C (350°F) oven. Bake for 2 hours 15 mins.
  8. Carefully remove the pot. Tuck 1 lb halved Yukon Gold potatoes and 4 large carrots around the meat.
  9. Cover and return to the oven for another 45-60 minutes until the vegetables are tender and the beef shreds easily with a fork.
  10. Transfer the meat and vegetables to a platter. Let the beef rest for 10 minutes before slicing or shredding. Skim any excess fat from the sauce before pouring it over the top.