Ingredients:

  • 3 lb beef chuck roast, trimmed of excess fat
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 2 cups beef broth, low sodium
  • 2 tbsp worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 4 cloves garlic, smashed
  • 8 oz cremini mushrooms, sliced
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 tbsp all-purpose flour
  • 1 tsp dried thyme

Instructions:

  1. Pat the chuck roast dry with paper towels. Season liberally on all sides with salt, pepper, and garlic powder.
  2. Heat vegetable oil in a 6-quart Dutch oven over medium-high heat. Sear the beef for 5–7 minutes per side until a deep mahogany crust forms. Remove the beef and set aside on a plate.
  3. Add the smashed garlic to the pot for 30 seconds until fragrant.
  4. Pour in the beef broth, Worcestershire sauce, and apple cider vinegar, scraping the bottom of the pot to release the browned bits (fond).
  5. Return the beef to the pot. Cover with a tight lid and transfer to a 325°F (163°C) oven for 3 to 4 hours, or until the meat is fork-tender and easily pulls apart.
  6. Remove the beef to a plate and tent with foil to rest.
  7. In the same pot, melt butter over medium heat. Sauté onions and mushrooms until the mushrooms are golden brown and shrunk in size.
  8. Stir in the flour and thyme, cooking for 2 minutes to remove the raw flour taste.
  9. Gradually whisk in the braising liquid from the pot until the sauce reaches a glossy consistency.