Beef Pot Roast

Instructions

1. Prepare the meat
   Pat the beef chuck roast dry with paper towels. Season generously on all sides with kosher salt and black pepper. Let the meat sit at room temperature for 30 minutes before cooking.
2. Sear the roast
   Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add the seasoned roast and sear until deeply browned on all sides, about 4-5 minutes per side. Transfer the meat to a plate.
3. Sauté the aromatics
   Reduce heat to medium and add onions, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables begin to soften, about 5-7 minutes. Add minced garlic and cook for 30 seconds until fragrant.
4. Deglaze and build the sauce
   Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Simmer for 2 minutes, then stir in tomato paste. Add beef broth, bay leaves, rosemary, and thyme.
5. Slow cook the roast
   Return the roast to the pot, nestling it among the vegetables. The liquid should come about halfway up the sides of the meat. Bring to a simmer, then reduce heat to low. Cover tightly and cook for 2 hours 30 minutes, turning the roast halfway through.
6. Add potatoes
   Add the halved baby potatoes to the pot, tucking them into the liquid around the roast. Continue cooking, covered, for an additional 45-60 minutes, until the potatoes are tender and the meat is fork-tender and easily shreds.
7. Rest and prepare gravy
   Transfer the roast and vegetables to a serving platter and tent with foil. Skim excess fat from the surface of the cooking liquid. Increase heat to medium-high and simmer the sauce for 10-15 minutes until slightly reduced and thickened. Remove bay leaves.
8. Serve
   Slice or shred the pot roast and arrange on the platter with the vegetables. Pour some of the reduced gravy over the meat and vegetables, serving the remaining gravy on the side.