•INGREDIENTS:
3-4 lb chuck roast
Salt and pepper, to taste
2 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced
4 carrots, peeled and cut into chunks
4 potatoes, peeled and cut into chunks
2 cups beef broth
1 cup red wine (or additional beef broth)
2 tbsp tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
•INSTRUCTIONS:
Preheat oven to 300°F (150°C).
Season the chuck roast generously with salt and pepper on all sides.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove and set aside.
Add chopped onion and garlic to the pot, sautéing until softened and fragrant, about 3 minutes.
Stir in tomato paste and cook for 1 minute. Pour in beef broth and red wine (or additional broth), scraping up any browned bits from the bottom of the pot.
Return the roast to the pot. Add carrots, potatoes, thyme, rosemary, and bay leaves around the meat.
Cover the pot and transfer to the preheated oven. Cook for 3-4 hours, or until the meat is tender and easily shredded with a fork.
Serve the pot roast with the vegetables and a ladle of the savory broth.