Ingredients:

  • 2.75 lb mock tender roast
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 2 tbsp avocado oil
  • 2 cups low-sodium beef bone broth
  • 0.5 cup dry red wine
  • 3 cloves garlic, smashed
  • 1 large yellow onion, cut into thick wedges
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 1 lb baby Yukon Gold potatoes, halved

Instructions:

  1. Season the 2.75 lb mock tender roast thoroughly with 2 tsp kosher salt and 1 tsp black pepper.
  2. Heat 2 tbsp avocado oil in the Dutch oven over medium high until the oil shimmers and wisps of smoke appear.
  3. Place the roast in the pot and cook for 4 minutes per side until a dark, mahogany crust forms.
  4. Remove the beef; add 1 large yellow onion and 3 cloves smashed garlic to the fat. Cook until the onions turn golden brown.
  5. Pour in 0.5 cup dry red wine, scraping the bottom with a wooden spoon until all the browned bits (fond) dissolve.
  6. Pour in 2 cups beef bone broth and return the roast to the pot.
  7. Tuck 2 sprigs rosemary and 3 sprigs thyme around the beef.
  8. Cover tightly and bake at 325°F for 2 hours.
  9. Add 4 large carrots and 1 lb baby Yukon Gold potatoes. Cook for another 1 hour until the beef shreds easily.
  10. Remove the meat and let it sit for 10 minutes to allow the internal juices to redistribute.