• 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 roast1.5 lb 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 roast1.5 lb 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 onions1-2 medium, sliced 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 broth3 cups and deglaze.

3. 5

   Stir in grated garlic2 cloves, minced and cook for another 1 minute until fragrant.

Braising

1. 6

   Add about 1/3 of the beef broth3 cups, 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 sauce1 teaspoon, tomato paste1 tablespoon, fresh thyme2 sprigs, fresh rosemary1 sprig, and bay leaves2 dried. Stir until evenly combined and bring to a low boil.

2. 7

   Return the seared beef chuck roast1.5 lb back to the pot, along with its juices. The liquid should cover about half of the meat – if not, add more beef broth3 cups 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 carrots3 medium, unpeeled and cut into 2 inch pieces and potatoes2-3 medium. 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.