Ingredients

• 3–4 lbs boneless beef chuck roast
• 1½ tsp sea salt
• 1 tsp black pepper
• 2 tbsp avocado oil or olive oil
• 1 large onion, cut into wedges
• 4 carrots, cut into 2″ chunks
• 3 celery stalks, cut into 2″ chunks
• 4 garlic cloves, smashed
• 2 tbsp tomato paste
• 2 cups low-sodium beef broth (plus more as needed)
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• Optional: 1 tbsp Worcestershire sauce (check for no added sugar), 1 tsp fish sauce (umami boost)

Instructions

Sear (key for flavor): Pat roast dry; season with salt and pepper. Heat oil in a heavy Dutch oven over medium-high. Sear roast 4–5 min per side until deeply browned. Transfer to plate.
Sauté aromatics: In same pot, add onion, carrots, and celery. Sauté 6–8 min until softened. Add garlic; cook 1 min. Stir in tomato paste; cook 2 min until brick-red.
Deglaze & braise: Pour in 1 cup broth, scraping up browned bits. Return roast and accumulated juices to pot. Add remaining broth (liquid should come halfway up roast), herbs, and optional sauces.
Low & slow: Bring to a gentle simmer. Cover tightly.
→ Oven method (recommended): 300°F (150°C) for 3–3.5 hours.
→ Stovetop: Simmer very gently, 3–3.5 hours.
Finish: Remove roast and veggies. Skim excess fat from broth. Optional: thicken broth with 1 tbsp arrowroot + 2 tbsp cold water; simmer 2 min.
Slice or shred beef; serve with vegetables and rich jus.