Ingredients:

  • 1.58 kg beef chuck roast, well-marbled
  • 10 g kosher salt
  • 5 g coarse black pepper
  • 30 ml avocado oil
  • 1.36 kg yellow onions, thinly sliced
  • 4 cloves garlic, minced
  • 15 g unsalted butter
  • 1 tsp fresh thyme leaves
  • 2 bay leaves
  • 475 ml beef bone broth
  • 120 ml dry red wine
  • 15 ml Worcestershire sauce
  • 15 ml balsamic vinegar

Instructions:

  1. Pat the beef chuck roast completely dry with paper towels. Season all sides aggressively with 10 g salt and 5 g black pepper.
  2. Heat 30 ml avocado oil in a large Dutch oven over medium-high heat. Sear the beef for 5 minutes per side until a deep mahogany crust forms. Remove meat and set aside.
  3. Reduce heat to medium. Add 15 g butter and the 1.36 kg of sliced onions. Cook slowly, stirring occasionally, until the onions are deeply caramelized and soft.
  4. Add minced garlic, thyme, and bay leaves. Cook for 1-2 minutes until fragrant.
  5. Pour in 120 ml dry red wine to deglaze the pot, scraping the bottom with a wooden spoon to release the brown bits (fond).
  6. Add beef bone broth, Worcestershire sauce, and balsamic vinegar. Return the beef to the pot.
  7. Cover the Dutch oven and transfer to a 300°F (150°C) oven for 3 hours, or until the beef is fork-tender.