Ingredients:

  • 1/2 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp fresh parsley, minced
  • 1/2 tsp kosher salt
  • 3½ lb beef chuck roast
  • 2 tbsp avocado oil
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 cups low-sodium beef broth
  • 1 large yellow onion, quartered
  • 6 cloves garlic, smashed
  • 2 bay leaves

Instructions:

  1. Pat the beef roast completely dry with paper towels to ensure a proper sear.
  2. Rub the roast on all sides with 2 tsp kosher salt and 1 tsp cracked black pepper.
  3. Heat 2 tbsp avocado oil in a Dutch oven over medium-high heat until shimmering; sear the beef for 5–7 minutes per side until a deep brown crust forms, then remove the meat and set aside on a plate.
  4. In the same Dutch oven, add the quartered yellow onion and 6 smashed garlic cloves and cook for 3 minutes until fragrant.
  5. Add the softened butter, 4 minced garlic cloves, chopped rosemary, chopped thyme, minced parsley, and 1/2 tsp kosher salt to the pot.
  6. Once the butter is melted and bubbling, return the beef to the pot and use a spoon to continuously baste the top and sides of the roast with the foaming garlic butter for 60 seconds.
  7. Pour in 2 cups of low-sodium beef broth, scraping the bottom of the pot with a wooden spoon to release the brown bits (fond), and add the bay leaves.
  8. Cover the pot with a tight-fitting lid and transfer to a preheated oven at 300°F (150°C).
  9. Cook for 3 to 4 hours, or until the internal temperature reaches 205°F (96°C) and the meat offers zero resistance when pierced with a fork.
  10. Remove from the oven and let the meat rest in the braising liquid for 20 minutes before slicing.