Pot Roast

Instructions

1. Prepare the meat
   Pat the chuck roast dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper. Allow the meat to come to room temperature for about 30 minutes before cooking.
2. Brown the roast
   Heat vegetable oil in a large Dutch oven over medium-high heat. When the oil is shimmering, add the roast and sear until deeply browned on all sides, about 4-5 minutes per side. Transfer the roast to a plate.
3. Sauté the aromatics
   Reduce heat to medium and add onions, carrots, and celery to the same pot. Cook, stirring occasionally, until vegetables begin to soften, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
4. Deglaze and build the sauce
   Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Add beef broth, tomato paste, bay leaves, thyme, and rosemary. Stir to combine and bring to a simmer.
5. Slow cook the roast
   Return the seared roast to the pot, along with any accumulated juices. The liquid should come about halfway up the sides of the roast. Cover with a tight-fitting lid and reduce heat to low. Simmer gently for 2 hours, turning the roast halfway through cooking time.
6. Add potatoes
   Add halved baby potatoes to the pot, nestling them around the roast. Continue cooking for another 1-1.5 hours, or until the roast is fork-tender and easily shreds and the potatoes are cooked through.
7. Rest and serve
   Remove the pot from heat. Transfer the roast to a cutting board and let rest for 15 minutes. Meanwhile, skim excess fat from the surface of the cooking liquid if desired. Remove and discard bay leaves.
8. Finish and plate
   Slice or shred the roast against the grain and arrange on a serving platter surrounded by the cooked vegetables. Spoon the rich gravy over the meat and vegetables. Serve hot with additional gravy on the side.