Sunday Pot Roast

Instructions

1. 1

   Pat the 3½ lbs chuck roast completely dry with paper towels and season generously on all sides with salt and black pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast for 4–5 minutes per side without moving it, until a deep mahogany crust forms on all sides. Transfer the roast to a plate.

2. 2

   Reduce the heat to medium. Add 1 large yellow onion cut into wedges and 3 stalks of celery cut into 2-inch pieces to the pot and cook for 3–4 minutes until softened. Add 4 smashed garlic cloves and 2 tablespoons tomato paste; cook for 1 minute until fragrant and the paste darkens slightly. Pour in 1 cup dry red wine, scraping up all browned bits from the bottom of the pot. Then add 2 cups beef broth, 2 sprigs fresh thyme, 2 sprigs fresh rosemary, and 2 bay leaves.

3. 3

   Return the roast to the pot; the liquid should come about halfway up the sides of the roast. Bring to a simmer, cover tightly, and transfer to a preheated oven at 325°F (160°C). Braise for 2 hours.

4. 4

   After 2 hours, nestle in 1 lb baby Yukon gold potatoes and 3 medium carrots cut into 2-inch pieces, cover, and braise for another 45–60 minutes until the roast is fork-tender and falls apart when pressed.

5. 5

   Transfer the roast and vegetables to a platter. Discard the herb sprigs and bay leaves. Bring the braising liquid to a boil over high heat. Whisk in a mixture of 2 tablespoons cornstarch mixed with 2 tablespoons water and cook for 2–3 minutes until the gravy is glossy and thick enough to coat a spoon.

6. 6

   Pour the gravy over the roast and serve immediately.