Ingredients:

  • 3 lbs beef chuck roast, trimmed of excess exterior fat
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 large yellow onion, coarsely diced
  • 4 cloves garlic, smashed
  • 2 cups low-sodium beef bone broth
  • 1 cup dry red wine
  • 2 tbsp tomato paste
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 lb carrots, cut into 2-inch chunks
  • 1.5 lbs baby potatoes, halved
  • 8 oz cremini mushrooms, kept whole

Instructions:

  1. Pat the beef completely dry with paper towels and season generously with salt and pepper on all sides.
  2. Heat 1 tbsp of olive oil in a Dutch oven over medium-high heat until shimmering. Sear the roast for 5-7 minutes per side until a deep brown crust forms, then remove the meat to a plate.
  3. Reduce heat to medium. Add the remaining olive oil and sauté the diced onion for 5 minutes until translucent.
  4. Stir in the smashed garlic and tomato paste, cooking for 2 minutes until the paste turns a deep rust color.
  5. Pour in the red wine to deglaze, scraping the bottom of the pot to release the browned bits. Simmer for 3 minutes until reduced by half.
  6. Return the seared beef and any accumulated juices to the pot.
  7. Add the beef bone broth, thyme, and bay leaves. Cover with a tight-fitting lid and braise on low heat for 3 hours.
  8. Add carrots, baby potatoes, and cremini mushrooms. Cook for another hour until vegetables are tender and beef is fork-tender.