Ingredients:

  • 3 lb beef chuck roast
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 2 tbsp all-purpose flour
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 1 cup dry red wine
  • 2 tbsp tomato paste
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 lb baby carrots
  • 1.5 lb baby potatoes, halved
  • 1 tbsp unsalted butter

Instructions:

  1. Season the beef chuck roast generously with salt and pepper on all sides.
  2. Dust the meat lightly with flour, shaking off any excess.
  3. Heat oil in a large skillet or Dutch oven over medium-high heat. Sear the meat for 5–7 minutes per side until a deep mahogany-colored crust forms. Remove the meat and set aside.
  4. In the same pot, add the diced onion and cook until translucent (about 4 minutes).
  5. Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste turns a darker brick red.
  6. Deglaze the pan by pouring in the red wine, scraping the bottom with a wooden spoon to release all the browned bits (fond).