Dutch Oven Pot Roast

Instructions

1. 1

   Heat the oven - Preheat the oven to 300 F.

2. 2

   Season and sear - Pat the roast dry and season generously with salt and pepper. Heat the oil in the Dutch oven over medium-high heat. Sear the roast for 3-4 minutes per side, including the edges, until deeply browned. Transfer to a plate.

3. 3

   Build the braising base - Lower the heat to medium. Add the onion and cook about 5 minutes. Add the garlic and tomato paste and cook 1 minute.

4. 4

   Deglaze - Add the wine, if using, and scrape up the browned bits. Simmer 2-3 minutes. Add the beef broth, Worcestershire, thyme and bay leaf.

5. 5

   Begin the braise - Return the roast to the pot. The liquid should come about halfway up the meat, not cover it. Bring to a gentle simmer, cover and transfer to the oven.

6. 6

   Add vegetables - After 2 hours, turn the roast over and add the carrots and potatoes around it. Cover and continue cooking for 1 1/2-2 hours.

7. 7

   Check for tenderness - The roast is ready when a fork twists easily and the meat pulls apart with little resistance. Chuck roast may still be tough at 3 hours; keep cooking until tender.

8. 8

   Finish the sauce - Transfer the meat and vegetables to a platter. Skim excess fat. Simmer the liquid uncovered on the stovetop for 5-10 minutes to concentrate it. For a thicker gravy, whisk 1 tbsp cornstarch with 1 tbsp cold water and stir it into the simmering liquid.