Kosher sea salt + ground black pepper
3 tbsp. vegetable oil, divided
4 large carrots, cut into 1-inch pieces
1½ lbs. small red or gold potatoes
1 yellow onion, chopped
3 c. beef broth
1 c. water
2 tbsp. aged balsamic vinegar
2 tbsp. Worcestershire sauce
6 cloves roasted garlic, minced
4 sprigs fresh thyme, stems removed
1 tbsp. chopped fresh parsley (optional)
Preheat oven to 350 degrees. In a large Dutch-oven set over medium-high heat, add 2 tablespoons oil. Meanwhile, generously salt and pepper both sides of the chuck roast. When the oil is hot, add the roast and brown both sides, about 5 minutes on each side. Transfer the roast to a plate. Add the remaining 1 tablespoon of the oil to the pot. Add the carrots, onion and potatoes. Cook the vegetables until they begin to brown, about 8-10 minutes. Add the beef broth, water, balsamic vinegar, Worcestershire sauce, roasted garlic, thyme and a few pinches of salt and pepper. Return the roast to the pot and bring to a simmer. Cover with a lid and transfer to the oven to roast for 3½ hours or until fork-tender. Transfer the roast to a cutting board and tent with foil. Let rest for 10 minutes before serving. Garnish with fresh parsley, if desired.