1 (3- to 4-pound) Country Natural Beef chuck roast, excess fat trimmed
2 tablespoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoon neutral oil, such as grapeseed, canola, or vegetable oil
1 bulb garlic, halved widthwise
1 large onion, cut into 1-inch pieces
3 tablespoons tomato paste
1 cup dry red wine
2 cups beef stock or broth
1/4 cup chopped fresh parsley, plus more for garnish
5 sprigs fresh thyme
1 bay leaf
1 tablespoon dried herbes de Provence
3/4 pound baby Yukon Gold or other small potatoes, halved
1 bunch small carrots, tops removed and cut in half on a bias
Preheat the oven to 325°F.
Pat the chuck roast dry on all sides with paper towels and season evenly with the salt and pepper.
In a Dutch oven, heat the oil over medium-high heat. Add the 2 halves of the garlic bulb, cut side down, and cook until lightly browned, 1 to 2 minutes. Transfer the garlic to a platter. Add the roast to the hot oil and cook until deeply browned on all sides, 10 to 12 minutes. Transfer the roast to the platter with the garlic.
To the hot pan, add the onion and cook, stirring often, until lightly browned, about 5 minutes. (If the bits on the bottom of the pan begin to burn, add a splash of the broth at this point.) Stir in the tomato paste and cook 1 minute more. Add the wine and scrape up the bits stuck to the bottom of the pan. Simmer until the wine is reduced by about half. Add the stock or broth, parsley, thyme, bay leaf and herbes de Provence. Return the meat, garlic, and any juices from the platter to the pot and bring the liquid to a simmer. Cover the pot with a tight-fitting lid and place it in the oven.
Roast undisturbed for 2 hours, then remove the pot from the oven and add the potatoes and carrots, submerging them in the cooking liquid. Continue roasting until the meat is very tender and easily shreds, 1 to 1 1/2 hours more. Taste the broth and adjust the seasoning.
Serve the roast directly from the pot, garnished with more fresh chopped parsley.
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