INGREDIENTS

• 3 lb beef chuck roast, cut into 6 large equal cubes
• 1/3 cup extra-virgin Avocado oil
• 10 whole garlic cloves, peeled
• 3 fresh rosemary sprigs
• 5 fresh thyme sprigs
• 1 cup beef bone broth
• 1 tsp sea salt
• 1/2 tsp freshly cracked black pepper
• 1 tbsp apple cider vinegar
• 1 bay leaf

INSTRUCTIONS

1. Pat the beef completely dry and season all sides generously with 1 tsp sea salt and 1/2 tsp freshly cracked black pepper.
2. Heat a cast-iron Dutch oven over medium-high heat. Add about half of 1/3 cup of avocado oil.
3. Place all six beef cubes into the pot. Sear until a dark golden-brown crust develops.
4. Reduce the heat and add the 10 whole garlic cloves around the beef. Add 3 fresh rosemary sprigs, 5 fresh thyme, and 1 bay leaf.
5. Pour in 1 cup beef bone broth and 1 tbsp apple cider vinegar, then drizzle in the remaining avocado oil.
6. Cover the same Dutch oven and braise at 300°F for approximately 3–3½ hours, until the beef is extremely tender.
7. Remove the lid and spoon the glossy avocado-oil-and-beef braising juices repeatedly over the meat.
8. Serve the beef directly from the Dutch oven or transfer to a rustic serving platter.