Ingredients

  • 3 pounds chuck roast 
  • 1 teaspoon  Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 tablespoons flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons canola oil
  • 1/2 yellow onion chopped
  • 4 cloves garlic minced
  • 2 carrots cut into 2 inch chunks
  • 2 Yukon potatoes chopped
  • 4 cups beef broth *
  • 1/4 cup tomato paste
  • 1 bay leaf
  • 1 teaspoon thyme
  • 1 tablespoon Worcestershire sauce

Instructions
  1. Preheat the oven to 325 degrees and season the beef chunks with salt and pepper before dredging in flour.
  2. Add the butter and canola oil to a large dutch oven on medium heat and brown the beef on all sides in batches (3-4 minutes per batch).
  3. Remove the last batch of the beef and add in the onions, garlic and carrots and cook for 2-3 minutes until slightly caramelized before adding the potatoes in along with the broth, tomato paste, bay leaf, thyme and Worcestershire sauce and stirring to combine.
  4. Add the beef back into the pot, cover and cook in the oven for 3 hours, removing the bay leaf before serving.