Step 1

Place the chuck roast on a rack over a sheet tray and generously season all sides with salt. This could be 1 ½ to 2 tablespoons worth.

Step 2

Place it in the refrigerator uncovered for 4 to 24 hours.

Step 3

Preheat the oven to 350°.

Step 4

Once it’s done dry brining, remove it from the fridge and season it with pepper on all sides.

Step 5

Add the oil to a large rondeau or Dutch oven pot and heat it over medium heat for 90 seconds.

Step 6

Place the roast into the pot and sear it for 4 to 5 minutes on all sides or until it’s completely browned. Set it to the side.

Step 7

While the beef is roasting add the onions, carrots, celery, and garlic to a food processor and process at high speed until everything is finely minced. You can also do this by hand.

Step 8

Once the beef is removed from the pot add the vegetables, gently season with salt, and cook over low to medium heat for 15 minutes while occasionally stirring.

Step 9

Deglaze with white wine and cook over high heat until there are only 2 to 3 tablespoons remaining.

Step 10

Stir in the tomato paste and cook for 3 to 4 minutes over low to medium heat until it becomes a rust color. This is known as pinceing.

Step 11

Next, add in the tomato puree, beef stock, rosemary, bay leaf, salt, and pepper and mix to combine. Place the seared beef roast back in. Cover it with a lid.

Step 12

Place it on a middle rack in the oven at 350° for 3 ½ to 4 hours or until it easily shreds apart. This will read 200° + internally.

Step 13

Remove the chuck roast, pull it apart or serve it in chunks.