Classic Beef Pot Roast

• Beef chuck roast3-4 lbs
• Olive oil2 tbsp
• Yellow onions2 large
• Carrots4 large
• Celery stalks4
• Garlic cloves4
• Beef broth3 cups
• Red wine1 cup
• Tomato paste2 tbsp
• Fresh thyme sprigs4
• Fresh rosemary sprigs2
• Bay leaves2
• All-purpose flour1/4 cup
• Saltto taste
• Black pepperto taste
• Wateras needed

Steps

1. 1

   Preheat oven to 325°F (160°C).

2. 2

   Pat the beef chuck roast dry with paper towels and season generously with salt and black pepper.

3. 3

   Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.

4. 4

   Add chopped onions, carrots, and celery to the pot. Cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.

5. 5

   Add minced garlic and tomato paste to the pot and cook for 1 minute until fragrant.

6. 6

   Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.

7. 7

   Return the roast to the pot. Add beef broth, thyme, rosemary, and bay leaves. The liquid should come about halfway up the sides of the roast. Add water if needed.

8. 8

   Bring the liquid to a simmer, then cover the pot tightly and transfer to the preheated oven.

9. 9

   Braise for 3 to 4 hours, or until the roast is fork-tender. Check periodically and add more liquid if it gets too low.

10. 10

    Remove the roast and vegetables from the pot and keep warm. Discard the herb sprigs and bay leaves.

11. 11

    For the gravy: Strain the braising liquid into a saucepan, skimming off excess fat. Bring to a simmer. In a small bowl, whisk together flour with 1/4 cup of cold water to create a slurry. Gradually whisk the slurry into the simmering liquid until the gravy thickens. Season with salt and pepper to taste.

12. 12

    Slice or shred the pot roast and serve with the vegetables and gravy.

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