Ingredients:

  • 3 lbs beef chuck roast, trimmed of exterior fat
  • 1.5 tsp sea salt
  • 1 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 2 large yellow onions, quartered
  • 6 cloves garlic, smashed
  • 2 cups low-sodium beef bone broth
  • 1 cup dry red wine
  • 2 tbsp tomato paste
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 lb baby Yukon Gold potatoes, halved
  • 4 large carrots, cut into 2-inch chunks
  • 2 stalks celery, sliced into thick half-moons

Instructions:

  1. Pat the beef completely dry with paper towels and season aggressively with salt and pepper on all sides.
  2. Heat avocado oil in a 5-quart Dutch oven over medium-high heat. Sear the roast for 5 minutes per side until a deep mahogany-colored crust forms, then remove and set aside.
  3. Reduce heat to medium. Add onions and celery to the residual fat, sautéing until slightly softened.
  4. Stir in the tomato paste and garlic, cooking for 1-2 minutes until fragrant. Deglaze the pot with red wine, scraping the bottom to release the browned bits (fond).
  5. Return the beef to the pot. Add bone broth, thyme, rosemary, and bay leaves. Cover and transfer to a 300°F (150°C) oven for 2.5 hours.
  6. Add the potatoes and carrots to the pot. Cover and continue cooking for another 1 hour until vegetables are tender and beef is fork-tender.
  7. Remove the meat and vegetables. Skim the excess fat from the liquid surface before serving as a reduction sauce.