Ingredients:

  • 3 lbs beef chuck roast, trimmed of excess outer fat
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1.5 lbs Yukon Gold potatoes, halved
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 2 cups low-sodium beef broth
  • 1 cup dry red wine
  • 2 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves

Instructions:

  1. Pat the beef completely dry with paper towels to ensure a better sear. Season generously with salt and pepper.
  2. Heat olive oil in the Dutch oven over medium-high heat until shimmering.
  3. Sear the meat for 5–7 minutes per side until a deep brown, mahogany crust forms. Remove the meat and set it aside on a plate.
  4. Reduce heat to medium. Toss in the quartered onions and smashed garlic and sauté for 3–5 minutes until the onions are translucent and fragrant.
  5. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release the fond.
  6. Return the seared beef to the pot. Pour in the beef broth and Worcestershire sauce.
  7. Add the carrots and potatoes to the pot, arranging them around the beef.
  8. Tuck the rosemary, thyme, and bay leaves around the meat and vegetables.
  9. Cover with a tight-fitting lid and transfer to a preheated oven at 300°F (150°C) to braise.