Ingredients:

  • 3.5 lbs Beef Chuck Roast
  • 2 tbsp Neutral oil
  • 1 tbsp Kosher salt
  • 1 tsp Cracked black pepper
  • 2 large Yellow onions, quartered
  • 4 large Carrots, cut into 2-inch chunks
  • 3 stalks Celery, cut into 1-inch chunks
  • 1 lb Baby Yukon Gold potatoes, halved
  • 4 cloves Garlic, smashed
  • 2 tbsp Tomato paste
  • 1 cup Dry Red Wine
  • 2 cups Beef bone broth
  • 1 tbsp Balsamic vinegar
  • 3 sprigs Fresh Thyme
  • 2 sprigs Fresh Rosemary
  • 2 dried Bay leaves

Instructions:

  1. Pat the beef completely dry with paper towels. Season aggressively with salt and pepper. Heat oil in the Dutch oven over medium-high heat until shimmering. Sear the meat for 5–7 minutes per side until a dark, mahogany-colored crust forms. Remove meat and set aside.
  2. Reduce heat to medium. Add onions, carrots, and celery to the residual beef fat. Sauté for 5 minutes until the onion edges are lightly browned. Stir in the tomato paste and garlic, cooking for 2 minutes until the paste turns a deep brick-red and smells nutty.
  3. Pour in the red wine to deglaze the vessel, scraping the bottom of the pot to release the browned bits (fond). Add the beef bone broth, balsamic vinegar, and herbs. Return the meat and any accumulated juices to the pot.
  4. Cover with a tight-fitting lid and transfer to a 300°F (150°C) oven. Cook for 3 hours and 30 minutes, adding the halved potatoes in the final hour of cooking, until the beef is fork-tender and the collagen has completely transformed into gelatin.