Ingredients:

  • 3.5 lbs Beef Chuck Roast, well-marbled
  • 2 tsp Kosher Salt
  • 1 tsp Coarse Black Pepper
  • 3 tbsp Neutral Oil (Grapeseed or Avocado oil)
  • 2 cups Beef Bone Broth, low sodium
  • 1.5 cups Dry Red Wine (Cabernet Sauvignon or Merlot)
  • 2 tbsp Balsamic Vinegar
  • 3 tbsp Tomato Paste
  • 1 Large White Onion, thick wedges
  • 6 Garlic Cloves, smashed
  • 4 Sprigs Fresh Thyme
  • 2 Sprigs Fresh Rosemary
  • 2 Dried Bay Leaves
  • 1 lb Honeygold or Baby Yukon Potatoes, halved
  • 4 Large Carrots, peeled and cut into 2-inch chunks
  • 2 Stalks Celery, cut into 1-inch chunks

Instructions:

  1. Pat the beef completely dry with paper towels and season aggressively with salt and pepper. Heat oil in a Dutch oven over medium-high heat and 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 and carrots to the rendered fat, sautéing until edges are golden. Stir in tomato paste and garlic, cooking for 2 minutes. Deglaze the pan with red wine, scraping the bottom to release the fond.
  3. Return the beef and juices to the pot. Add beef broth, balsamic vinegar, and herbs. Cover and transfer to a preheated 300°F (150°C) oven. Braise for 3 to 3.5 hours, adding the potatoes during the final 45 minutes.
  4. Remove roast and vegetables to a platter. Strain the braising liquid into a saucepan and simmer for 10 minutes until reduced into a glossy gravy. Slice meat against the grain and serve with the reduction.