Main Ingredients

• 1 cup
• 2 tablespoons
• 2-3 cups
• 1½ teaspoons
• 2 tablespoons
• 6 cloves
• 3 pounds
• 2 leaves
• 4 sprigs
• 1 teaspoon
• 2 onions
• 2 teaspoons
• 2 sprigs

Vegetables

• 1 pound
• for garnish
• 1½ pounds

Preparation

1. 1

   Preheat oven to 300 degrees F.

2. 2

   Generously season the beef chuck roast3 pounds with kosher salt1½ teaspoons and ground black pepper1 teaspoon on all sides.

Searing

1. 3

   Heat olive oil2 tablespoons in a large 7-8 quart Dutch oven pot over medium-high heat. Sear the beef chuck roast3 pounds on each side until golden brown, about 5-6 minutes per side. Remove from the pot and set aside. Do not wipe the Dutch oven clean.

2. 4

   Reduce to medium heat. Add the large yellow onions2 onions and saute until they start to brown, about 3 minutes, scraping the bottom and sides of the pot to deglaze with the moisture from the onions.

3. 5

   Stir in garlic cloves6 cloves and cook for another 1 minute until fragrant.

Braising

1. 6

   Add the red wine1 cup and quickly deglaze the brown bits from the bottom and sides of the pot for a few seconds. Then, add 2 cups of the beef broth2-3 cups, worcestershire sauce2 teaspoons, tomato paste2 tablespoons, fresh thyme sprigs4 sprigs, fresh rosemary sprigs2 sprigs, and dried bay leaves2 leaves. Stir until evenly combined and bring to a low boil.

2. 7

   Return the seared beef chuck roast3 pounds back to the pot, along with its juices. The liquid should cover about half of the meat – if not, add more beef broth2-3 cups as needed. Cover securely with the lid and bake for 1.5 hours at 300 degrees F.

3. 8

   Remove from oven and add the baby carrots1 pound and baby yellow potatoes1½ pounds. At this point, you can also adjust seasoning with kosher salt1½ teaspoons and ground black pepper1 teaspoon. Return to oven (with the lid on), and cook for 2 hours more or until the meat is fork tender and falls apart, and until the vegetables are tender.

Serving

1. 9

   If desired, garnish with italian parsleyfor garnish. To serve, you can transfer to a large platter or serve it straight from the Dutch oven. Enjoy!