Ingredients:

  • 3 lb beef chuck roast
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 large yellow onion, coarsely chopped
  • 4 cloves garlic, smashed
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme

Instructions:

  1. Pat the beef completely dry with paper towels and season generously with salt, pepper, and garlic powder.
  2. Heat vegetable oil in a Dutch oven over medium-high heat until shimmering.
  3. Sear the meat for 5–7 minutes per side until a deep, mahogany-colored crust forms, then remove the meat and set aside on a plate.
  4. Lower the heat to medium. Add the chopped onions and cook for 4–5 minutes until translucent.
  5. Add the smashed garlic and cook for another 60 seconds until fragrant.
  6. Deglaze the pot by pouring in the beef broth, scraping the bottom with a wooden spoon to release the brown bits.
  7. Return the seared beef to the pot, nesting it among the onions.
  8. Stir in the Worcestershire sauce and tuck the rosemary and thyme sprigs around the meat.
  9. Cover with a tight-fitting lid and transfer to a preheated oven at 325°F (165°C).
  10. Roast for 2.5 to 3 hours, or until the meat reaches an internal temperature of 205°F (96°C) and yields easily to a fork.