Ingredients:

  • 3 lbs beef chuck roast, patted dry
  • 2 tbsp vegetable oil
  • 0.5 cup all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1 large yellow onion, diced
  • 4 cloves garlic, smashed
  • 2 cups low-sodium beef broth
  • 1 cup dry red wine
  • 2 tbsp tomato paste
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 lb carrots, cut into 2-inch chunks
  • 1.5 lbs Yukon Gold potatoes, halved
  • 1 tbsp unsalted butter

Instructions:

  1. Mix flour, salt, and pepper in a bowl. Dredge the beef chuck roast in the flour, shaking off any excess to ensure a thin, crisp coating.
  2. Heat oil in the Dutch oven over medium-high heat until shimmering. Sear the meat for 5-7 minutes per side until a deep mahogany-colored crust forms.
  3. Remove the beef to a plate and set aside.
  4. In the same pot, sauté diced onion for 3-5 minutes until translucent. Stir in garlic and tomato paste for 60 seconds until the paste turns brick-red.
  5. Deglaze the pot by pouring in red wine and beef broth, scraping the bottom with a wooden spoon to incorporate the caramelized fond.
  6. Return the beef to the pot and add rosemary and thyme sprigs.
  7. Cover with a tight-fitting lid and transfer to the oven at 300°F (150°C) to braise.
  8. Add carrots, potatoes, and butter to the pot during the final hour of cooking, or until vegetables are tender and beef is fall-apart tender.