Classic Beef Pot Roast

• Beef chuck roast3 lbs
• Olive oil2 tbsp
• Yellow onions2 large
• Carrots4 large
• Celery stalks4
• Garlic cloves4
• Beef broth2 cups
• Red wine1 cup
• Tomato paste2 tbsp
• Fresh thyme sprigs4
• Fresh rosemary sprigs2
• Bay leaves2
• All-purpose flour2 tbsp
• Saltto taste
• Black pepperto taste

Steps

1. 1

   Preheat oven to 325°F (160°C).

2. 2

   Pat the beef chuck roast dry and season generously with salt and 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 roast and set aside.

4. 4

   Add chopped onions, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.

5. 5

   Add minced garlic and tomato paste, cook for 1 minute until fragrant.

6. 6

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

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.

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 broth if needed.

10. 10

    Remove the roast and vegetables from the pot. Tent with foil to keep warm.

11. 11

    Strain the braising liquid into a saucepan, discarding solids. Skim off excess fat.

12. 12

    In a small bowl, whisk together flour with 1/4 cup of the braising liquid to create a slurry. Whisk this slurry into the remaining liquid in the saucepan. Bring to a simmer and cook, stirring, until thickened into a gravy.

13. 13

    Season the gravy with salt and pepper to taste.

14. 14

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

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