Ingredients:

  • 3.6 lb beef chuck roast
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 cups beef broth
  • 1 tbsp balsamic vinegar
  • 2 tbsp tomato paste
  • 4 cloves minced garlic
  • 1 large yellow onion, quartered
  • 1 lb carrots, cut into 2-inch chunks
  • 1½ lb Yukon Gold potatoes, halved
  • 2 stalks celery, cut into chunks
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Pat the beef chuck roast dry with paper towels and season all sides generously with 1 tsp kosher salt and 1 tsp cracked black pepper.
  2. Heat 2 tbsp vegetable oil in a Dutch oven over medium-high heat until shimmering. Sear the beef for 5-7 minutes per side until a deep brown crust forms, then remove the beef and set it aside on a plate.
  3. In the same pot, add the quartered yellow onion and cook for 3 minutes until softened.
  4. Stir in 4 cloves minced garlic and 2 tbsp tomato paste, cooking for 60 seconds until the paste turns a deep brick red.
  5. Pour in 2 cups beef broth and 1 tbsp balsamic vinegar, scraping the bottom of the pot with a wooden spoon to release the browned bits.
  6. For the oven method, return the beef to the pot, cover with a tight lid, and bake at 325°F (163°C) for 3 hours. For the slow cooker method, transfer the seared beef and liquid to the crock pot and set to Low for 8 hours. For the instant pot method, use the Meat/Stew setting for 60 minutes with a natural pressure release.
  7. Add the carrots, potatoes, and celery during the last 2 hours of oven cooking, or the last 3-4 hours of slow cooking.
  8. Cook until the beef is fork-tender and reaches an internal temperature of 145°F (63°C). Remove from heat and let the meat rest for 3 minutes before slicing or shredding.
  9. If the gravy is too thin, remove the meat and vegetables and simmer the liquid on the stove over medium-high heat for 10 minutes to reduce, or whisk in a slurry of 1 tbsp cornstarch mixed with 1 tbsp cold water.