Ingredients:

  • 3 lb Dutch Oven Chuck Roast, trimmed of excess external fat
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 large yellow onion, coarsely diced
  • 4 cloves garlic, smashed
  • 2 cups low-sodium beef broth
  • 2 tbsp low-sodium Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 lb Yukon Gold potatoes, cut into 2-inch chunks
  • 4 large carrots, cut into thick rounds
  • 2 stalks celery, cut into 1-inch pieces

Instructions:

  1. Preheat your oven to 325°F (163°C). Pat the beef completely dry with paper towels and season generously with salt and pepper. Note: Dry meat sears better.
  2. Heat avocado oil in the Dutch oven over medium high heat. Sear the roast for 5-7 minutes per side until a deep, mahogany colored crust forms. Remove the meat and set it aside on a plate.
  3. Reduce heat to medium. Toss in the diced onions and celery, sautéing until they become translucent and fragrant (about 5 minutes).
  4. Stir in the smashed garlic for 1 minute, then deglaze the pot by pouring in the balsamic vinegar, scraping all the browned bits off the bottom.
  5. Stir in the low sodium beef broth and Worcestershire sauce. Return the beef to the pot, nestling it into the liquid, and add the rosemary and thyme sprigs.
  6. Cover with a tight fitting lid and transfer to the oven. Braise for 2 hours.
  7. Remove the pot from the oven and add the potato chunks and carrot rounds.
  8. Cover and return to the oven for the final hour of cooking until the beef is fork tender and vegetables are cooked through.