Ingredients:

  • 3 lb Beef Chuck Roast, cut into a 4-inch cube
  • 2 tbsp Vegetable Oil
  • 1 tsp Kosher Salt
  • 1 tsp Cracked Black Pepper
  • 1 lb Baby Potatoes, halved
  • 4 large Carrots, cut into 2-inch chunks
  • 1 medium Yellow Onion, wedged
  • 4 cloves Garlic, smashed
  • 1 cup Beef Broth
  • 1 tbsp Worcestershire Sauce
  • 2 sprigs Fresh Thyme
  • 2 Bay Leaves

Instructions:

  1. Pat the beef chuck completely dry with paper towels to ensure a mahogany crust and season generously with salt and pepper on all sides.
  2. Heat vegetable oil in a skillet over high heat until shimmering. Sear the meat for 3–5 minutes per side until a deep brown crust forms.
  3. Tear two large sheets of heavy-duty foil (roughly 18x30 inches) and lay them in a cross pattern on a large rimmed baking sheet.
  4. Create a bed of baby potatoes, carrots, onions, and garlic in the center of the foil.
  5. Place the seared roast directly on top of the vegetable bed.
  6. Whisk together the beef broth and Worcestershire sauce, then pour the mixture over the beef and vegetables. Add thyme sprigs and bay leaves.
  7. Fold the foil over the roast and seal the edges tightly to create a closed-loop steam chamber.
  8. Bake in the oven for 4 hours until the beef is fork-tender.