Ingredients:

  • 3.5 lbs Beef Chuck Roast, well-marbled
  • 2 tsp Kosher Salt
  • 1 tsp Coarse Black Pepper
  • 3 tbsp Avocado or Grapeseed oil
  • 2 large Yellow Onions, quartered (approx. 300g)
  • 4 large Carrots, cut into 2-inch chunks (approx. 400g)
  • 3 stalks Celery, cut into 1-inch chunks (approx. 150g)
  • 6 cloves Garlic, smashed
  • 2 tbsp Tomato Paste
  • 1.5 cups Dry Red Wine (Cabernet or Merlot)
  • 3 cups High-quality Beef Bone Broth
  • 3 sprigs Fresh Rosemary
  • 5 sprigs Fresh Thyme
  • 2 sprigs Fresh Sage
  • 2 Dried Bay Leaves
  • 1 tbsp Balsamic Vinegar

Instructions:

  1. Pat the beef completely dry with paper towels and season aggressively with salt and pepper. Heat oil in a 6-quart Dutch oven over medium-high heat. Sear the roast for 5–7 minutes per side until a dark, mahogany crust forms. Remove meat and set aside.
  2. Reduce heat to medium. Add onions, carrots, and celery to the residual fat. Sauté for 5 minutes until edges are softened. Stir in the tomato paste and garlic, cooking for 2 minutes until the paste turns a deep brick red.
  3. Pour in the red wine, scraping the bottom of the pot to release the fonds. Let the wine reduce by half. Return the beef to the pot, add the beef broth, balsamic vinegar, and the tied herb bundle.
  4. Cover with a tight-fitting lid and transfer to a preheated oven at 300°F (150°C). Cook for 3.5 to 4 hours, turning the meat once halfway through, until the beef is fork-tender.
  5. Remove the meat and vegetables to a platter. Strain the liquid into a saucepan and simmer over medium-high heat for 10 minutes to reduce into a glossy gravy. Pour over the roast before serving.