Greek-Style Braised Beef and Potatoes

Preheat your oven to 350°F (175°C). Pat the beef roast dry and season generously on all sides with salt and pepper.

Heat olive oil in a large Dutch oven over medium-high heat.

Carefully place the seasoned beef in the hot pan and sear on all sides until a deep brown crust forms. Remove the beef and set it aside.

Reduce the heat to medium and add the quartered shallots to the pan. Sauté for 3-4 minutes until they begin to soften, scraping up any browned bits from the bottom of the pan.

Add the sliced garlic and bay leaves, and cook for another minute until fragrant.

Pour in the white wine to deglaze the pan, stirring to combine.

In a separate pitcher, dissolve the chicken bouillon paste in the hot water. Pour the broth and the fresh lemon juice into the Dutch oven.

Return the seared beef to the pot, nestling it into the liquid.

Cover the Dutch oven and transfer it to the preheated oven. Braise for 2 hours.

Carefully remove the pot from the oven. Add the baby potatoes, submerging them in the braising liquid around the beef.

Cover the pot again and return it to the oven. Continue to cook for another hour, or until the beef is fall-apart tender and the potatoes are cooked through.

Remove from the oven and let it rest for a few minutes. Use two forks to shred the beef directly in the pot.

Garnish with fresh cherry tomatoes on the vine, chunks of feta cheese, lemon slices, and fresh dill before serving.