Ingredients
- teaspoons olive oil
- pounds boneless chuck roast
- onion, chopped
- cloves garlic, minced
- bay leaves
- teaspoon salt
- /2 teaspoon freshly ground black pepper
Instructions
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Step 1
Start by heating your Dutch oven over medium-high heat and adding the olive oil. Pat the chuck roast dry with a paper towel—this helps achieve that deep brown crust. Sear the meat for about 4 minutes on the first side, then use tongs to turn it, getting a good sear on every surface, about 3 to 4 minutes per side. Once beautifully browned, lift the roast out and set it aside on a plate. Toss the chopped onion and minced garlic into the pot, letting them sizzle for just a minute while you sprinkle in the salt and pepper. Drop in one bay leaf, then place the roast back on top of the aromatics. Tuck the second bay leaf on top and cover with a tight-fitting lid. Slide the pot into a 325°F oven for 30 minutes, then lower the heat to 300°F and let it braise for another hour and a half. The low, slow heat works magic here. When the meat is spoon-tender, I lift it onto a platter and let it rest for 10 to 15 minutes before slicing. Spoon those soft onions and pan juices over each slice.