Ingredients:
- 3-4 lb (1.3-1.8 kg) Chuck Roast, trimmed of excess fat
- 2 tbsp (30 ml) Olive Oil
- 1 tsp (5 ml) Kosher Salt, plus more to taste
- 1/2 tsp (2.5 ml) Freshly Ground Black Pepper, plus more to taste
- 2 tbsp (30 g) All-Purpose Flour
- 1 Large Yellow Onion, roughly chopped
- 3-4 Cloves Garlic, minced
- 2 Carrots, peeled and cut into 1-inch (2.5 cm) chunks
- 2 Celery Stalks, cut into 1-inch (2.5 cm) chunks
- 1 tbsp (15 ml) Tomato Paste
- 1 tsp (5 ml) Dried Thyme
- 1 tsp (5 ml) Dried Rosemary
- 1 Bay Leaf
- 1 cup (240 ml) Dry Red Wine (such as Cabernet Sauvignon or Merlot)
- 4 cups (950 ml) Beef Broth (low sodium preferred)
- 1 tbsp (15 ml) Worcestershire Sauce
- 1 lb (450 g) Small Red Potatoes, quartered
- 1 lb (450 g) Baby Carrots (or regular carrots, cut into 2-inch chunks)
Instructions:
- Pat the chuck roast dry with paper towels. Season generously with salt and pepper. Dredge in flour, shaking off excess.
- Heat olive oil in the Dutch oven 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.
- Add onion, carrots, and celery to the pot and sauté until softened (about 5-7 minutes). Add garlic and cook for another minute until fragrant.
- Stir in tomato paste, thyme, and rosemary. Cook for 1 minute, stirring constantly.
- Pour in red wine and scrape up any browned bits from the bottom of the pot. Reduce the wine by half (about 2-3 minutes).
- Add beef broth and Worcestershire sauce to the pot. Return the roast to the pot. Add bay leaf. Bring to a simmer.
- Cover the pot tightly and transfer it to a preheated 325°F (160°C) oven. Braise for 2.5-3 hours, or until the beef is very tender.
- Add potatoes and baby carrots to the pot. Cover and continue to braise for another 30-45 minutes, or until the vegetables are tender.
- Remove the pot from the oven. Let the roast rest for 15-20 minutes before shredding or slicing. Serve the pot roast with the braising liquid and vegetables.