Ingredients:

  • 3 lb beef chuck roast, trimmed of excess surface fat
  • 2 tbsp olive oil
  • 1 large yellow onion, coarsely chopped
  • 4 cloves garlic, smashed
  • 1 tbsp tomato paste
  • 2 cups low-sodium beef broth
  • 1 tbsp apple cider vinegar
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1.5 lb baby potatoes, halved
  • 4 large carrots, cut into 2-inch chunks
  • 1 tsp coarse sea salt
  • 1 tsp cracked black pepper

Instructions:

  1. Pat the beef completely dry with paper towels. Season generously with salt and pepper on all sides.
  2. Heat olive oil in the Dutch oven over medium-high heat until shimmering.
  3. Sear the roast for 5–7 minutes per side until a deep, mahogany-colored crust forms. Remove meat to a plate and set aside.
  4. Lower heat to medium. Add chopped onions and cook until translucent (about 4 minutes).
  5. Stir in the smashed garlic and tomato paste, cooking for another 2 minutes until the paste turns a dark brick red.
  6. Pour in the apple cider vinegar to deglaze the pan, scraping up all the browned bits (fond) from the bottom.
  7. Return the seared roast to the pot. Pour in the beef broth until the meat is half-submerged.
  8. Tuck the rosemary, thyme, and bay leaves around the meat.
  9. Cover with a tight-fitting lid and transfer to a preheated oven at 325°F (163°C).
  10. Roast for 4 hours.