Dutch Ovens over Crock Pots you cannot change my mind 😤

Ingredients

• 4.5 lb Beef Chuck Roast (bone‑in, well‑marbled, trimmed)
• 2 tbsp Avocado Oil (high smoke point for searing)
• 2 count Large Onion (peeled and quartered)
• 5 count Celery Stalks (chopped)
• 5 count Carrots (peeled and sliced)
• 8 clove Garlic Cloves (crushed)
• 2 tbsp Tomato Paste (concentrated)
• 1 cup Red Wine (dry red, such as Cabernet Sauvignon)
• 2 cup Beef Stock (low‑sodium)
• 1 tsp Fresh Sage (chopped)
• 1 tsp Fresh Thyme (chopped)
• 1 tbsp Fresh Parsley (chopped)
• 1 tsp Fresh Rosemary (chopped)
• 2 count Bay Leaves (whole)
• 4 tbsp Unsalted Butter (cold, cut into cubes)
• 1 tsp Champagne Vinegar (adds bright acidity)
• 1 tbsp Chives (fresh, finely chopped for garnish)
• 4 cup Mashed Potatoes (prepared separately; optional side)

Instructions

1. Prep Vegetables

   Trim and quarter the onions, chop the celery stalks, peel and slice the carrots, and crush the garlic cloves.

   Time: PT15M

2. Season the Roast

   Pat the chuck roast dry with paper towels, then generously season all sides with kosher salt and freshly ground black pepper.

   Time: PT5M

3. Sear the Roast

   Heat avocado oil in the Dutch oven over medium‑high heat until shimmering. Add the roast and sear each side until deep brown, about 1‑2 minutes per side.

   Time: PT5M

   Temperature: medium‑high

4. Sauté the Vegetables

   Remove the roast temporarily. Add the onions, celery, carrots, and crushed garlic to the pot. Cook, stirring occasionally, until the onions become translucent and the vegetables start to soften.

   Time: PT5M

   Temperature: medium

5. Cook Tomato Paste

   Stir in the tomato paste and cook for about 2 minutes, allowing it to caramelize and deepen in color.

   Time: PT2M

   Temperature: medium

6. Deglaze with Red Wine

   Pour the cup of red wine into the pot, stirring to loosen the fond. Let it simmer for 2 minutes to reduce slightly.

   Time: PT2M

   Temperature: medium

7. Add Herbs and Bay Leaves

   Mix in the chopped sage, thyme, parsley, rosemary, and bay leaves.

   Time: PT1M

8. Return Roast and Add Liquids

   Place the seared roast back on top of the vegetables. Add equal parts beef stock and red wine (1 cup each) until the liquid reaches about halfway up the roast.

   Time: PT2M

9. Oven Braise

   Cover the pot partially with its lid, place it in a pre‑heated 350°F oven, and braise for 3 hours, or until the meat is fork‑tender.

   Time: PT3H

   Temperature: 350°F

10. Rest the Roast

    Remove the pot from the oven. Transfer the roast to a cutting board and let it rest for 10 minutes before slicing.

    Time: PT10M

11. Reduce the Braising Liquid

    Place the pot with the vegetables and cooking liquid on the stovetop over medium‑high heat. Reduce the sauce until it thickens slightly, about 10 minutes.

    Time: PT10M

    Temperature: medium‑high

12. Finish the Sauce

    Whisk in the cold butter cubes one at a time until fully emulsified, then stir in the champagne vinegar.

    Time: PT5M

    Temperature: medium

13. Plate and Garnish

    Slice the roast against the grain, serve over a bed of mashed potatoes, drizzle with the reduced sauce, and garnish with chopped chives.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

35g

Carbohydrates

15g

Fat

30g

Fiber

3g