Preheat oven to 350˚F. Season the beef on all sides with salt and pepper.
4 pound boneless beef chuck roast
In a large Dutch oven, place the butter and vegetable oil over medium high heat. Once hot and the butter is melted, add the seasoned beef and sear until golden brown on all sides. Remove to a plate and set aside.
2 Tablespoons unsalted butter, 1 Tablespoon vegetable oil
Toss together the onion, garlic, carrots, celery, potatoes, and rosemary in the pan. Allow to cook, stirring occasionally, until browned.
1 large yellow onion peeled and cut into large wedges, 2 cloves garlic, 6 whole carrots, 2 stalks celery, 2 sprigs fresh rosemary, 4 potatoes
Stir in the tomato paste and continue to cook for another 2-3 minutes.
6 ounce tomato paste
Deglaze the pan with the red wine, scraping up the brown bits from the bottom of the pan, and continue to cook for another 2-3 minutes.
1 cup red wine
Place the seared beef back in the pan and top with the beef stock and add bay leaves.
2 cups beef stock, 2 bay leaves
Cover and transfer to the preheated oven. Cook until the beef is tender and shreds easily, about 5-6 hours. Season with more salt and pepper if needed. Remove the bay leaves before serving. Serve hot with desired sides.
Salt and pepper