Ingredients:

  • 3.5 lb beef chuck roast, trimmed of excess outer fat
  • 2 tsp sea salt
  • 1 tsp coarse black pepper
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 1 cup dry red wine (Cabernet or Merlot)
  • 2 cups low-sodium beef bone broth
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 lb baby Yukon Gold potatoes, halved
  • 4 large carrots, cut into 2-inch chunks
  • 2 stalks celery, cut into 1-inch chunks

Instructions:

  1. Pat the beef chuck roast completely dry with paper towels. Season all sides aggressively with sea salt and coarse black pepper.
  2. Heat olive oil in a 5-quart Dutch oven over medium-high heat. Sear the roast for 5 minutes per side until a deep, dark mahogany crust forms. Remove the meat and set aside.
  3. Reduce heat to medium. Add the onions and 2 stalks of celery to the pot. Cook for 4 minutes until the edges are softened and brown. Stir in the tomato paste and 4 smashed garlic cloves and cook for 2 minutes, allowing it to darken slightly.
  4. Deglaze the pot by pouring in the 1 cup red wine, scraping the bottom with a wooden spoon to release the flavorful browned bits (fond).
  5. Add the 2 cups beef bone broth, rosemary, thyme, and bay leaves. Return the beef and any accumulated juices to the pot. Arrange the 1 lb halved potatoes and 4 chunks of carrots around the meat.
  6. Cover with a tight-fitting lid and transfer to a 300°F (150°C) oven. Braise for 2 hours 30 mins then add the potatoes and carrots then braise for another 1 hour, or until the meat is fork-tender and the collagen has completely transformed into gelatin.
  7. Remove from the oven and let the roast rest in its liquid for 15 minutes before serving to ensure maximum juiciness.