This Beef Falls Apart in the Oven | Easy One Pot Dinner

Fall-apart beef, baby potatoes and carrots slowly braised in a rich, flavorful jus - all in one pan. This is one of those dinners that looks impressive but takes only about 10 minutes of active prep. Sear the beef, add everything to the pan and let the oven do the rest. Ingredients • 3-4 lb chuck roast • Salt • Freshly ground black pepper • 1-2 tbsp oil, for searing • 1 large onion, roughly chopped • 4-5 garlic cloves, roughly chopped • 2 tbsp tomato paste • 3 cups beef broth • 4-5 sprigs fresh thyme • 1 small sprig fresh rosemary • 4-5 fresh sage leaves • 1 1/2 lb baby potatoes, halved if large • 2 large carrots, cut into large pieces 1. Preheat the oven to 335°F (168°C). 2. Pat the chuck roast dry and season generously with salt and freshly ground black pepper. 3. Heat a little oil in a large Dutch oven or oven-safe cast-iron pan over medium-high heat. Sear the beef on all sides until deeply golden brown, including the edges. 4. Turn off the heat. Add the roughly chopped onion and garlic around the beef. There is no need to saute them separately. 5. Add the tomato paste and pour in the beef broth. Add thyme, rosemary and sage. 6. Cover with a lid and braise in the oven for about 2 1/2 hours. 7. Cut the baby potatoes in half if needed and cut the carrots into large pieces. 8. Remove the pan from the oven and arrange the potatoes and carrots around the beef, nestling them into the braising liquid. 9. Cover again and return to the oven for about 1 hour, or until the vegetables are tender and the beef easily pulls apart with a fork. 10. Taste the jus and adjust the salt and pepper if needed. Spoon plenty of the rich braising juices over the beef and vegetables before serving. Simple ingredients, about 10 minutes of active prep, and the oven does the rest. Enjoy!