• 3 stalks, cut into 1-inch pieces
• 2 cloves, minced
• 1-2 medium, sliced
• 3 medium, unpeeled and cut into 2 inch pieces
• 2-3 medium
• 2 tablespoons
• 2 dried
• 3 cups
• 2 sprigs
• 1½ teaspoons, plus more to taste
• 1 teaspoon ground
• 1 tablespoon
• 1 sprig
• 1.5 lb
• 1 teaspoon

Preparation

1. 1

   Preheat oven to 300 degrees F.

2. 2

   Generously season the {beef chuck roast} with kosher salt and black pepper on all sides.

Searing

1. 3

   Heat olive oil in a large 7-8 quart Dutch oven pot over medium-high heat. Sear {beef chuck roast} 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 {onions} and sauté until they start to brown, about 3 minutes, scraping the bottom and sides of the pot to deglaze with the moisture from the onions. If the brown bits are burning too fast, add a few splashes of {beef broth} and deglaze.

3. 5

   Stir in grated {garlic} and cook for another 1 minute until fragrant.

Braising

1. 6

   Add about 1/3 of the {beef broth}, and quickly deglaze the brown bits from the bottom and sides of the pot for a few seconds. Then, add the remaining beef broth, {worcestershire sauce}, {tomato paste}, {fresh thyme}, {fresh rosemary}, and {bay leaves}. Stir until evenly combined and bring to a low boil.

2. 7

   Return the seared {beef chuck roast} back to the pot, along with its juices. The liquid should cover about half of the meat – if not, add more {beef broth} or water 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 {carrots} and {potatoes}. At this point, you can also adjust seasoning with salt and pepper. 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.