🥩 Perfect Pot Roast (6 servings
Ingredients
3–4 lb (1.5–2 kg) chuck roast
1 lb (500 g) baby potatoes, 3 carrots, 2 onions
4 garlic cloves, 2 tbsp tomato paste
1 cup red wine (or extra broth), 2 cups beef broth
Fresh thyme, rosemary, salt, pepper, 2 tbsp oil
Instructions
Season the roast generously with salt and pepper. Sear in hot oil in a Dutch oven, 4–5 minutes per side, until deeply browned. Set aside.
Sauté the onions and garlic in the same pot, then stir in the tomato paste for 1 minute.
Pour in the wine and scrape up the browned bits. Add the broth and herbs, then return the roast to the pot.
Cover and cook at 325°F (160°C) for 2 hours.
Add the potatoes and carrots, cover again, and cook 1 to 1.5 more hours until the meat is fork-tender.
Rest the roast 10 minutes, then spoon the pan juices over the meat and vegetables.