Ingredients:

  • 3.5 lb beef chuck roast
  • 2 tbsp bacon grease
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 4 large carrots, cut into 2-inch chunks
  • 1.5 lb baby gold potatoes, halved
  • 2 cups low-sodium beef broth
  • 1 cup dry red wine
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 cup reserved braising liquid
  • 1/2 tsp Worcestershire sauce

Instructions:

  1. Season the beef generously on all sides with salt and pepper.
  2. Heat bacon grease in the Dutch oven over medium-high heat until it begins to shimmer.
  3. Sear the meat undisturbed for 6-8 minutes per side until a deep mahogany crust forms.
  4. Remove the beef to a plate; leave the rendered fat in the pot.
  5. Add onions and garlic to the pot, sautéing for 3 minutes until fragrant and translucent.
  6. Deglaze the pot by pouring in the red wine, scraping the bottom (fond) with a wooden spoon to release all the browned bits.
  7. Pour in the beef broth and nestle the seared roast back into the liquid.
  8. Tuck in the rosemary and thyme. Cover with a tight lid and transfer to a 300°F (150°C) oven for 3 hours.
  9. Carefully stir in the carrots and potatoes; cover and cook for another 45-60 minutes until the beef is fork-tender.
  10. Prepare the gravy by melting butter in a pan, whisking in flour to create a roux, and gradually stirring in reserved braising liquid and Worcestershire sauce until thickened.