Ingredients:

  • 3 lb beef chuck roast
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 2 cups beef bone broth
  • 14.5 oz can diced tomatoes with juices
  • 2 tbsp minced chipotle peppers in adobo
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 tsp granulated sugar

Instructions:

  1. Preheat oven to 325°F (160°C). Season the beef generously with the salt, pepper, and smoked paprika rub.
  2. Heat olive oil in a 6-quart Dutch oven over medium-high heat until shimmering. Sear the roast for 5-7 minutes per side until a deep mahogany crust forms, then remove beef and set aside.
  3. Reduce heat to medium. Add diced onions and sauté until translucent, approximately 5 minutes.
  4. Stir in the smashed garlic and tomato paste, cooking for 2 minutes until the paste darkens.
  5. Pour in the dry red wine, scraping the bottom of the pot to release the caramelized bits (fond).
  6. Whisk in the beef bone broth, diced tomatoes, chipotle peppers, and Worcestershire sauce.
  7. Return the seared beef and any accumulated juices to the pot. Tuck in the fresh thyme, bay leaves, and sugar.
  8. Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise for 4 hours, or until the beef is fork-tender.