Pot Roast with Carrots and Potatoes

• 3-4 lb beef chuck roast
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1/2 cup red wine
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 lb carrots, peeled and cut into chunks
• 1.5 lbs potatoes, cubed

Instructions

1. 1

   Pat the beef chuck roast dry with paper towels and season liberally with salt and black pepper on all sides.

2. 2

   Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, about 4-5 minutes per side. Remove the beef and set aside.

3. 3

   Add the chopped onions to the pot and sauté for 5 minutes until softened. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.

4. 4

   Deglaze the pot with red wine, scraping up any browned bits from the bottom. Pour in the beef broth, Worcestershire sauce, thyme, and rosemary.

5. 5

   Return the beef to the pot. Cover and transfer to a preheated oven at 325°F (163°C). Braise for 2 hours.

6. 6

   Remove the pot from the oven and arrange the carrots and potatoes around the meat. Cover and return to the oven for another 45-60 minutes, or until the vegetables are tender and the beef shreds easily.

7. 7

   Transfer the roast and vegetables to a serving platter. If desired, thicken the gravy with a cornstarch slurry before serving.