Ingredients:

  • 3 lbs beef chuck roast
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 4 large carrots, cut into 2-inch chunks
  • 1 lb Yukon Gold potatoes, halved
  • 2 medium parsnips, peeled and chopped
  • 2 medium turnips, peeled and chopped
  • 1 cup pearl onions, peeled
  • 2 cups beef stock
  • 1 cup dry red wine
  • 3 cloves garlic, smashed
  • 1 large yellow onion, diced
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves

Instructions:

  1. Pat the beef completely dry with paper towels and season generously with salt and pepper.
  2. Heat vegetable oil in a 6-quart Dutch oven over medium-high heat until shimmering.
  3. Sear the roast for 5–7 minutes per side until a deep brown crust forms, then remove beef and set aside on a plate.
  4. Sauté diced yellow onions and smashed garlic in the remaining beef fat for 3 minutes.
  5. Deglaze the pan with dry red wine, scraping up the brown bits (fond) from the bottom.
  6. Add beef stock, rosemary, thyme, and bay leaves. Return the seared beef to the pot.
  7. Cover and bake in the oven at 325°F (160°C) for 3 hours.
  8. Add the carrots, potatoes, parsnips, turnips, and pearl onions to the pot during the final 90 minutes of cooking.