The low-effort, high-reward dinner you’ll make again and again. Ingredients - 1 Tbsp. neutral oil (such as vegetable or canola) - 1 (3 lb.) boneless beef chuck roast, trimmed, cut into 4 pieces, and patted dry - 1 Tbsp. kosher salt - 1 medium-size (8 oz.) yellow onion, chopped (about 1 1/2 cups) - 3 medium (1 oz. each) celery stalks, chopped (about 3/4 cup) - 6 medium garlic cloves, finely chopped (about 2 Tbsp.) - 1 Tbsp. tomato paste1 tsp. black pepper - 4 medium (4 oz. each) carrots, scrubbed and cut into 3-in. pieces - 12 oz. baby gold potatoes, scrubbed (about 3 cups) - 2 cups beef broth1 (1-oz.) envelope ranch dressing mix - 3 Tbsp. Worcestershire sauce4 (5-in.) thyme sprigs - 2 bay leaves - 1 Tbsp. dark brown sugar - Chopped fresh flat-leaf parsley - Crusty bread, for serving Directions 1. Preheat oven to 300°F with a rack in lower third position. Gather all ingredients. 2. Heat oil in a large (about 6-qt.) Dutch oven over medium-high. Sprinkle beef evenly with salt. Place beef ...