Ingredients:

  • 3.5 lb beef chuck roast
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 8 cloves garlic, smashed and minced
  • 1 large yellow onion, diced
  • 3 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp tomato paste
  • 2 cups low-sodium beef broth
  • 1 cup dry red wine
  • 1 tbsp Worcestershire sauce
  • 1 lb Yukon Gold potatoes, quartered
  • 4 large carrots, cut into 2-inch chunks

Instructions:

  1. Pat the beef chuck dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil and butter in a 6-quart Dutch oven over medium-high heat until the butter foams.
  3. Sear the meat for 5–7 minutes per side until a deep, mahogany-colored crust forms. Remove the meat and set aside on a plate.
  4. Lower the heat to medium. In the same pot, add the diced onions and cook until translucent.
  5. Stir in the minced garlic and tomato paste, cooking for 2 minutes.