Ingredients:

  • 3 lb beef chuck roast, trimmed of excess external fat
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 2 cups low-sodium beef bone broth
  • 1 cup dry red wine
  • 2 tbsp Worcestershire sauce
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1.5 lb baby potatoes, halved
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed

Instructions:

  1. Pat the beef completely dry with paper towels. Season all sides generously with salt, pepper, and garlic powder.
  2. Heat olive oil in a 6-quart Dutch oven over medium-high heat until shimmering. Sear the roast for 5–7 minutes per side until a deep, dark mahogany crust forms. Remove beef and set aside.
  3. Lower heat to medium. Add the quartered onions and smashed garlic, sautéing for 3 minutes until fragrant.
  4. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release the fond.
  5. Stir in the beef bone broth and Worcestershire sauce.
  6. Return the seared beef to the pot. Add carrots, baby potatoes, bay leaves, and fresh thyme.
  7. Cover and braise in the oven at 325°F (163°C) for 4 hours, or place in a slow cooker on low for 8 hours, until the meat is fork-tender.