Servings: 8 servings
Calories: 382kcal
Equipment
Ingredients
- 1 3-4 lb beef chuck roast
- avocado oil, for searing
- 3 tablespoon tomato paste
- 1 cup dry red wine or an additional cup of broth
- 4-5 cloves garlic, smashed
- 2 teaspoon dried thyme
- 2 bay leaves
- 3 cups beef broth more or less as needed
- 1 tablespoon Worcestershire sauce
- 1 large onion, cut into 2-inch pieces
- 3-4 stalks celery, cut into 2-inch pieces
- 3-4 carrots, cut into 2-inch pieces
- 1.5 lbs Yukon gold potatoes, cut into 2-inch pieces
- kosher salt and fresh ground pepper, to taste
Instructions
- Season & sear: Season the roast generously with salt and pepper. Sear on all sides in a little avocado oil over high heat until deeply browned. Remove the roast and lower the heat.
- Build flavor: Add the tomato paste and cook, stirring often, until darkened and fragrant.
- Deglaze: Pour in the wine and scrape up all the browned bits from the bottom of the pot.
- Braise: Add the bay leaves, thyme, and garlic. Return the roast to the Dutch oven, then pour in the broth and Worcestershire.
- Cook low and slow: Cover and transfer to a 275°F oven. Cook for 2 hours.
- Add vegetables: Remove the lid, add the vegetables and potatoes, then cover and return to the oven. Cook for another 2 hours, or until the beef is fall-apart tender.
- Serve: Shred the roast and serve with the vegetables, spooning the braising liquid over the top.
Notes
Strain and reduce the braising liquid for 10-15 minutes to create an even richer sauce for drizzling.
Nutrition
Serving: 1serving | Calories: 382kcal | Carbohydrates: 5g | Protein: 40g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 385mg | Potassium: 979mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2678IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 5mg
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