Beef Chuck Roast: Fork-Tender Braise

Pat the beef extremely dry with paper towels. Note: Excess moisture will cause the meat to steam rather than sear.

Season all sides of the beef aggressively with the kosher salt and black pepper. Don't forget the edges.

Heat avocado oil in a heavy Dutch oven over medium high heat until it is shimmering and slightly smoking.

Sear the beef for 5–7 minutes per side until a thick, dark brown crust forms. Remove and set aside.

Reduce heat to medium. Add the quartered onions and carrot chunks, sautéing until the edges are charred and fragrant.

Stir in the smashed garlic and tomato paste. Cook for 2 minutes until the paste is a deep brick red.

Pour in the red wine and use a wooden spoon to scrape the fond until the bottom of the pot is clean.

Return the beef to the pot along with potatoes, broth, thyme, rosemary, and bay leaves.

Cover tightly and bake at 150°C (300°F) for 180 minutes until the meat is tender enough to shred with a fork.

Strain the liquid into a clean saucepan to create a silky, refined gravy for serving.