Ingredients:

  • 3.5 lb beef chuck roast
  • 2 tbsp vegetable oil
  • salt
  • black pepper
  • 2 tbsp unsalted butter
  • 2 cups carrots, cut into 2-inch chunks
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cups dry red wine
  • 2 cups beef stock
  • 2 tbsp tomato paste
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Instructions:

  1. Pat the beef dry with paper towels and season generously with salt and pepper.
  2. Heat vegetable oil in a 6-quart Dutch oven over medium-high heat. Brown the roast on all sides until a deep, dark crust forms, approximately 5 minutes per side. Remove the meat and set aside on a plate.
  3. Lower the heat to medium and add the butter. Sauté the carrots and onions until the onions are translucent and fragrant.
  4. Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until the paste darkens.
  5. Deglaze the pot by pouring in the red wine, scraping the bottom to release the browned bits (fond).
  6. Stir in the beef stock and add the thyme and rosemary sprigs.
  7. Return the roast and any accumulated juices to the pot.
  8. Cover with a tight lid and transfer to a 325°F (163°C) oven. Roast until the beef yields easily to a fork, typically 2.5 to 3 hours.