Ingredients:

  • 3.5 lbs boneless beef chuck roast
  • 2 tbsp grapeseed oil
  • 2 tsp kosher salt
  • 1 tsp coarsely ground black pepper
  • 2 large yellow onions, quartered
  • 4 large carrots, cut into 2-inch chunks
  • 3 stalks celery, cut into 1-inch pieces
  • 5 cloves garlic, smashed
  • 2 cups beef bone broth
  • 1 cup dry red wine
  • 2 tbsp tomato paste
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves

Instructions:

  1. Remove the beef from the refrigerator 30 minutes prior to cooking to bring it toward room temperature. Pat the meat completely dry with paper towels to ensure a proper sear.
  2. Season the roast aggressively on all sides with the kosher salt and coarsely ground black pepper.
  3. Heat the grapeseed oil in a large Dutch oven over medium-high heat until it begins to shimmer. Place the beef in the pot and cook for 5 minutes per side until a deep, mahogany crust forms. Remove meat and set aside.
  4. In the same pot, add the onions, carrots, and celery. Sauté for 6 minutes until the onion edges are browned. Stir in the smashed garlic and tomato paste, cooking for another 2 minutes until fragrant.
  5. Pour in the dry red wine to deglaze the pot, scraping the bottom with a wooden spoon to release the brown bits (fond).
  6. Return the beef to the pot. Add the beef bone broth, thyme, rosemary, and bay leaves. The liquid should come about halfway up the side of the roast.
  7. Cover with a tight-fitting lid and transfer it to a 300°F (150°C) oven. Cook for 3 hours until the meat is tender enough to shatter with a fork.