How I would learn to cook if I could start over.

Ingredients

• 2 pounds Beef Chuck Roast (bone‑in optional, trimmed of excess fat)
• 2 teaspoons Kosher Salt (for seasoning the meat)
• 1 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Olive Oil (for searing)
• 1 medium Onion (diced, aromatic base)
• 3 cloves Garlic (minced)
• 1 large Carrot (sliced, optional for flavor depth)
• 1 stalk Celery (sliced, optional)
• 2 cups Beef Broth (low‑sodium, adds moisture and umami)
• 1 Bay Leaf (adds subtle herbal note)
• 2 sprigs Fresh Thyme (optional, for aroma)

Instructions

1. Trim and Pat Dry

   Remove any large pieces of excess fat from the beef chuck roast, then pat the meat completely dry with paper towels.

   Time: PT5M

2. Season the Meat

   Generously coat the roast with kosher salt and freshly ground black pepper on all sides.

   Time: PT3M

3. Sear the Roast

   Heat olive oil in the Dutch oven over medium‑high heat until shimmering. Add the roast and sear, turning every 2‑3 minutes, until all sides are deep brown.

   Time: PT10M

   Temperature: Medium‑high

4. Sauté Aromatics

   Remove the roast and set aside. Reduce heat to medium, add diced onion, carrot, celery, and minced garlic. Cook, stirring, until softened and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: Medium

5. Deglaze and Add Liquid

   Pour in ½ cup of beef broth, stirring to dissolve the fond. Return the roast to the pot, add the remaining broth, bay leaf, and thyme sprigs.

   Time: PT3M

6. Braise in the Oven

   Cover the Dutch oven with its lid and place it in a pre‑heated oven at 300°F (150°C). Braise for 3 hours, or until the meat is fork‑tender and easily pulls apart.

   Time: PT3H

   Temperature: 300°F

7. Rest, Shred, and Portion

   Remove the pot from the oven. Let the meat rest, covered, for 10 minutes. Then shred or slice the roast, discarding any large pieces of fat. Divide the meat and sauce into four containers for the week.

   Time: PT10M

8. Clean Up

   While the meat cools, wash all used utensils, discard bay leaf, and wipe down the work surface.

   Time: PT20M

Nutrition Facts

Calories

420

Protein

35 g

Carbohydrates

6 g

Fat

28 g

Fiber

1 g