Ingredients:

  • 3 lb beef chuck roast
  • 2 tbsp coarse sea salt
  • 2 tbsp freshly cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp vegetable oil
  • 1 large yellow onion, thick-sliced
  • 4 cloves garlic, smashed
  • 2 cups beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme

Instructions:

  1. Season the beef generously on all sides with the salt, black pepper, garlic powder, and onion powder rub.
  2. Heat vegetable oil in a Dutch oven over medium-high heat until shimmering. Sear the roast for 5–7 minutes per side until a deep, mahogany-colored crust forms. Remove the meat and set aside on a plate.
  3. In the same pot, toss in the sliced onions and sauté for 4 minutes until edges are browned.
  4. Stir in the smashed garlic and tomato paste, cooking for 60 seconds until the paste turns a brick-red color.
  5. Deglaze the pot by pouring in the beef broth and Worcestershire sauce, scraping the bottom to release the browned bits (fond).
  6. Return the beef to the pot, nesting it among the aromatics. Tuck in the rosemary and thyme sprigs.
  7. Cover with a tight-fitting lid and transfer to a 300°F (150°C) oven for 3–4 hours, or until the meat yields easily to a fork.