Pot Roast with Root Vegetables

Instructions

1. Prepare the meat
   Pat the chuck roast dry with paper towels and season generously on all sides with salt and pepper. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Transfer to a plate.
2. Create the flavor base
   In the same pot, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.
3. Begin the braise
   Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Return the roast to the pot, along with any accumulated juices. Add the rosemary sprigs. Bring to a simmer, then reduce heat to low. Cover and cook for 2 hours, turning the roast halfway through.
4. Add the vegetables
   After 2 hours, add the carrots, parsnips, and potatoes around the roast. Cover and continue cooking for another 1-1.5 hours, until the vegetables are tender and the meat is falling-apart tender when pierced with a fork.
5. Finish the dish
   Carefully transfer the meat to a cutting board and the vegetables to a serving platter. Discard the rosemary sprigs. If desired, thicken the gravy by whisking in 2 tablespoons of flour mixed with 1/4 cup cold water. Simmer for 5 minutes until thickened.
6. Serve
   Slice or shred the pot roast and arrange on the serving platter with the vegetables. Spoon the gravy over the meat and vegetables. Serve hot, with additional gravy on the side.