Season the beef with salt and pepper.
3 pounds chuck roast, Kosher salt and freshly ground black pepper
Add the flour to a shallow bowl and dredge the beef chunks in the flour, coating all sides.
¼ cup all-purpose flour
Heat the oil and butter in a large Dutch oven set over medium-high heat. Add the beef, in batches if needed, and sear on all sides until golden brown. Remove from the pot and set aside.
2 tablespoons vegetable oil, 2 tablespoons unsalted butter
Reduce the heat to medium and add the onions and garlic. Cook until softened, about 5 minutes.
2 onions, 4 cloves garlic
Add the vinegar and scrape up any browned bits from the pan. Stir in the tomato paste, and cook for another minute.
2 tablespoons red wine vinegar, 1 ½ tablespoons tomato paste
Stir in the red wine, beef broth, water, bay leaves, thyme, and seared beef. Bring to a boil, reduce to a simmer, cover, and cook for 1 ½-2 hours or until the beef is tender.
1 cup red wine, 3 cups low sodium beef broth, 2 cups water, 2 bay leaves, 1 teaspoon dried thyme
Add the carrots and potatoes, cover, and continue to cook until the vegetables are tender, about 30-60 minutes. Serve and enjoy!
4 carrots, 1 pound baby gold potatoes