Ingredients:

  • 3 lbs beef chuck roast
  • 1 tbsp olive oil
  • 1 large yellow onion, coarsely chopped
  • 4 large carrots, cut into 2-inch chunks
  • 4 cloves garlic, smashed
  • 2 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 300°F (150°C).
  2. Season the beef generously with salt and pepper on all sides.
  3. Heat olive oil in the Dutch oven over medium-high heat.
  4. Sear the meat for 5–7 minutes per side until a deep mahogany crust forms. Remove the meat and set it aside on a plate.
  5. In the same pot, add the onions and carrots. Sauté for 4–5 minutes until the onions are translucent.
  6. Stir in the smashed garlic and tomato paste, cooking for 1 minute until the paste turns a deep brick red.
  7. Pour in the beef broth and Worcestershire sauce. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot.