Ingredients:

  • 3.5 lb beef chuck roast
  • 2 tbsp neutral oil
  • 1 tbsp kosher salt
  • 1 tsp coarse black pepper
  • 1 large yellow onion, thick wedges
  • 3 large carrots, 2-inch chunks
  • 2 stalks celery, 1-inch chunks
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 2 cups beef bone broth
  • 1 cup dry red wine
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 dried bay leaves

Instructions:

  1. Prep the meat. Remove the 3.5 lb beef chuck roast from the fridge 30 minutes before cooking. Note: Tempering the meat ensures a more even sear and prevents the pan temperature from crashing.
  2. Season aggressively. Pat the meat bone dry with paper towels. Rub the 1 tbsp kosher salt and 1 tsp black pepper into every nook and cranny.
  3. Execute the sear. Heat 2 tbsp neutral oil in your Dutch oven over medium high heat. Sear the roast for 5-6 minutes per side until a deep brown crust forms.
  4. Sauté aromatics. Remove meat to a plate. Add the onion, carrots, and celery to the pot. Cook for 5 minutes until edges are slightly charred and softened.
  5. Bloom the paste. Stir in the 4 cloves smashed garlic and 2 tbsp tomato paste. Cook for 2 minutes until the paste smells sweet and looks dark.
  6. Deglaze the pan. Pour in the 1 cup dry red wine. Use a wooden spoon to scrape all the brown bits (fond) off the bottom. Note: This is where the concentrated flavor lives.
  7. Build the braise. Return the meat and any juices to the pot. Add 2 cups beef bone broth, rosemary, thyme, and bay leaves. The liquid should come halfway up the meat.
  8. The long wait. Cover tightly and place in a 325°F oven. Bake for 2 hours 30 mins until the meat is tender and yields to a fork.
  9. Rest the beef. Move the roast to a cutting board and tent loosely with foil for 15 minutes. Note: This allows the fibers to reabsorb the juices.
  10. Finish the sauce. Strain the liquid into a small saucepan (optional) and simmer for 5 minutes to thicken before serving over the beef and vegetables.