Dutch Oven Pot Roast

Ingredients

• 3-4 lb chuck roast
• Kosher salt and black pepper
• 2 tbsp neutral oil or olive oil
• 1 large yellow onion, cut into wedges
• 4 garlic cloves, minced
• 3-4 carrots, cut into large chunks
• 1 1/2 lb Yukon Gold or red potatoes, halved or quartered
• 2 cups beef broth
• 1 tbsp tomato paste
• 1-2 tsp Worcestershire sauce
• 1 tsp dried thyme or 3 fresh thyme sprigs
• 1 bay leaf
• Optional: 1 cup dry red wine; reduce broth to 1 cup

Instructions

1. Heat the oven - Preheat the oven to 300 F.
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. 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. 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. 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. 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. 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. 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.