Step 1

Rub boneless beef chuck roast on all sides with the salt. Then, let it rest at room temperature for 15-20 minutes. Preheat oven to 275 degrees.

Step 2

In a small saucepan, whisk together beef bouillon, balsamic vinegar, Worcestershire sauce, tomato paste, and water. Bring it to a gentle simmer. (We are purposely making the beef broth more concentrated for this recipe.) Keep it warm on the stovetop while you prepare the meat and veggies.

Step 3

Drizzle olive oil in your dutch oven/roasting vessel of choice and heat on medium high on your largest stovetop burner. Once hot, add carrots and onions. Stir the carrots around every couple of minutes and sear the onion on all sides for approximately 8 minutes total. You want to see some color on those veggies! Remove vegetables from roasting pan and set aside.

Step 4

To the hot dutch oven, add the salted beef and sear on each side for 4 minutes. You want to see a little color and caramelization of the fat when you flip it. No need to add more oil, the fat from the roast is enough!

Step 5

Next, add the seared carrots and onions, fresh rosemary, fresh thyme, smashed garlic, and potatoes on top of the seared chuck roast and pour the beef bouillon mixture over the top.

Step 6

Put the lid on your dutch oven and slow cook the roast in the oven for 3 hours.