Ingredients:

  • 3½ lb beef chuck roast, trimmed of excess exterior fat
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tbsp olive oil
  • 1 large yellow onion, coarsely chopped
  • 4 cloves garlic, smashed
  • 3 large carrots, cut into 2-inch chunks
  • 2 stalks celery, cut into 2-inch chunks
  • 1 lb Yukon Gold potatoes, halved
  • 4 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • 2 dried bay leaves
  • 2 cups low-sodium beef broth
  • 1 tbsp balsamic vinegar
  • 1 tsp alcohol-free Worcestershire sauce

Instructions:

  1. Pat the beef chuck roast completely dry with paper towels. Season all sides generously with 1 tsp kosher salt and 1 tsp cracked black pepper.
  2. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the meat for 5-7 minutes per side until a deep, mahogany-colored crust forms on all sides; remove the meat and set aside on a plate.
  3. Reduce heat to medium. Add the chopped yellow onion, carrots, celery, and halved Yukon Gold potatoes to the pot, stirring frequently to scrape up the brown bits (fond) from the bottom. Stir in the smashed garlic and cook for 2 minutes until fragrant.
  4. Return the seared beef to the pot. Stir in 2 cups low-sodium beef broth, 1 tbsp balsamic vinegar, and 1 tsp alcohol-free Worcestershire sauce.
  5. Tie the 4 sprigs fresh rosemary, 6 sprigs fresh thyme, and 2 dried bay leaves into a bundle with kitchen twine and nestle it against the meat.
  6. For the oven method, cover with a lid and bake at 160°C (325°F) for 3.5 to 4 hours. For the slow cooker method, transfer all ingredients to a slow cooker and cook on Low for 8 hours.
  7. Cook until the beef is fork-tender with an internal temperature of 93°C (200°F). Remove the roast and the herb bundle from the pot.
  8. Let the meat rest on a cutting board for 15 minutes before slicing or shredding to ensure juices redistribute.