Ingredients:

  • 3 lbs beef chuck roast, patted dry
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 1 tsp coarse black pepper
  • 1 large yellow onion, chunky dice
  • 4 large carrots, cut into 2-inch pieces
  • 6 cloves garlic, smashed
  • 2 cups beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves

Instructions:

  1. Preheat your oven to 325°F (163°C). Season the beef generously on all sides with salt and pepper.
  2. Heat the olive oil and butter in a Dutch oven over medium-high heat until the butter foams. Sear the roast for 5-7 minutes per side until a deep, mahogany-colored crust forms. Remove the beef and set aside on a plate.
  3. In the same pot, add the onions and carrots. Sauté for 5 minutes until the onions are translucent.
  4. Stir in the smashed garlic and cook for 1 minute until fragrant.
  5. Pour in the beef broth, Worcestershire sauce, and vinegar, scraping the bottom of the pot to release the browned bits (fond).
  6. Return the seared beef to the pot, nesting it into the vegetables. Place the thyme, rosemary, and bay leaves on top of the meat.
  7. Cover with a tight-fitting lid. Bake for 3 hours until the internal temperature reaches 200°F to 205°F (93°C to 96°C).
  8. Remove the pot from the oven. Transfer the roast to a carving board and tent loosely with foil. Let the meat rest for 20 minutes before serving.