Ingredients

• 1 tbsp olive oil
• 1 tbsp butter — use ghee for Whole30
• 4 1/2 pound boneless beef chuck roast
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large sweet onion — chopped
• 5 garlic cloves — minced
• 1 cup dry red wine — use balsamic vinegar for whole30
• 3 cups beef broth low sodium
• 1 pound potatoes — peeled and cut into 2-inch pieces Yukon Gold
• 4 large carrots — peeled and cut on the diagonal into 2-inch pieces
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 dried bay leaves

Directions

1. Preheat the oven to 325°F. In a Dutch oven or an oven-safe pot, add olive oil and butter over medium-high heat.
2. While the butter is melting in the pot, season the beef all over with the salt and pepper.
3. Place it in the Dutch oven and sear all the sides of it for about 15 minutes. Set aside.
4. In the same Dutch oven, add the onions and garlic and cook for about 2-3 minutes or until onions are translucent. Don’t forget to stir occasionally.
5. Add the wine and bring to a simmer. Using a wooden spoon, scrap up the brown bits on the bottom of the pot.
6. Let the wine simmer until it reduces to half.
7. Add the beef stock and bring to boil. Return the beef to the pot and add potatoes, carrots, rosemary, thyme and bay leaves. Cover the pot with a lid and bring to the oven. Roast for about 4 hours or until the beef is super tender.
8. Discard the rosemary, thyme springs and bay leaves from the pot and place the veggies on a platter.
9. Using 2 forks, shred the beef or pull it into chunks. Place the beef on the same platter you add the veggies, pour a little bit of the cooking liquid on top of the beef and serve warm. Enjoy!