Classic Pot Roast

Ingredients

Instructions

1. 1

   PREP THE ROAST: Remove the chuck roast from refrigerator 1 hour before cooking to bring to room temperature - this ensures even cooking. Preheat oven to 300°F. Pat the roast completely dry with paper towels. Season all sides generously with salt and pepper, pressing the seasonings into the meat.

2. 2

   SEAR THE ROAST: Heat olive oil in a Dutch oven over medium-high heat until smoking. Carefully place the roast in the pot (it will sizzle loudly). Don't move it - let it develop a deep brown crust for 4-5 minutes per side. Sear all 6 sides of the roast. This caramelization creates rich flavor. Transfer roast to a plate.

3. 3

   BUILD THE BRAISING LIQUID: Reduce heat to medium. Add quartered onion to the pot and cook 3-4 minutes until starting to brown. Add whole garlic cloves and cook 1 minute until fragrant. Stir in tomato paste and cook 1 minute, stirring constantly.

4. 4

   ADD LIQUID AND ROAST: Pour in beef broth, scraping up any browned bits from the bottom of the pot (this is where the flavor lives). Add thyme sprigs. Return the seared roast to the pot. The liquid should come about halfway up the roast.

5. 5

   SLOW COOK: Cover the Dutch oven with its lid and place in the oven. Braise for 2.5 hours undisturbed. The meat should be very tender but not yet falling apart. Add the quartered potatoes and carrot chunks around the roast, pushing them into the liquid.

6. 6

   FINISH COOKING: Cover and return to oven for 1 more hour until vegetables are fork-tender and the meat literally shreds when pulled with two forks. The internal temperature of the meat should be around 195-200°F.

7. 7

   REST AND SERVE: Remove from oven and let rest 10 minutes. Transfer roast to a cutting board and slice or shred. Arrange meat on a platter with vegetables. Skim fat from the braising liquid if desired, then spoon the rich gravy over everything. Discard thyme stems.