Old-Fashioned Pot Roast

Ingredients

• •3 lbs beef chuck roast(trimmed of excess fat)
• •1 tbsp kosher salt
• •1 tsp black pepper(freshly ground)
• •2 tbsp olive oil
• •2 medium yellow onions(cut into thick wedges)
• •4 cloves garlic(minced)
• •2 tbsp tomato paste
• •2 tbsp all-purpose flour((16g))
• •2 cups beef broth
• •1/2 cup red wine(optional, substitute more beef broth if desired)
• •4 sprigs fresh thyme
• •4 large carrots(peeled and cut into 2-inch chunks)
• •1 1/2 lbs Yukon gold potatoes(halved or quartered if large)

1. 1

   Pat the beef chuck roast dry with paper towels. Season generously on all sides with kosher salt and black pepper. Let it rest at room temperature for 30 minutes.

   30 minutes

2. 2

   Preheat your oven to 300°F (150°C). Heat the olive oil in a large Dutch oven over medium-high heat. Add the roast and sear for 4-5 minutes per side until a dark brown crust forms. Transfer the roast to a plate.

   20 minutes

3. 3

   Lower the heat to medium. Add the yellow onions and cook for 5 minutes until lightly browned. Stir in the garlic and tomato paste, and cook for 1 minute until fragrant.

   6 minutes

4. 4

   Sprinkle the all-purpose flour over the onion mixture and cook, stirring constantly, for 1 minute. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. Add the fresh thyme.

   2 minutes

5. 5

   Return the roast and any resting juices to the pot. Bring the liquid to a simmer, then cover with a tight-fitting lid. Transfer to the preheated oven and bake for 2 hours.

   2 hours

6. 6

   Remove the pot from the oven and carefully arrange the carrots and Yukon gold potatoes around the roast. Cover and return to the oven to bake for another 1 hour to 1 hour 30 minutes, until the meat is fork-tender and the vegetables are soft.

   1 hour 30 minutes

7. 7

   Transfer the meat and vegetables to a serving platter. Tent loosely with foil and let rest for 15 minutes before serving with the pan gravy.

   15 minutes