Ingredients

• 4 pounds chuck roast, cut into 2-inch pieces
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1/4 cup tomato paste
• 2 cups dry red wine, such as Pinot Noir or Syrah
• 4 cups low-sodium chicken broth
• 1 medium yellow onion, quartered
• 2 bay leaves
• 4 sprigs thyme
• 10 medium carrots (about 2 pounds), peeled and cut into 3-inch pieces
• 1 1/2 pounds baby white or red potatoes, halved

Instructions

1. Preheat the oven to 325°F.
2. Season the meat with salt and pepper, place in a large bowl, and toss with the flour.
3. Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat. Cook the meat, in batches, until well browned on all sides, 6 to 8 minutes, transferring the pieces to a plate as they are browned. Pour off and discard any drippings from the pot.
4. Add the tomato paste, wine, broth, onion, bay leaves, thyme, and 2 of the carrots and bring to a boil. Return the meat and any juices back to the pot (the meat should be barely submerged in liquid), cover, and transfer to the oven. Cook for 2 hours.
5. Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about 1 hour more.