Pot Roat with Potatoes and Carrots

Ingredients

1 large yellow onion, roughly chopped
4 cloves garlic, minced
2 tbsp tomato paste
1 cup dry red wine (like Cabernet Sauvignon) or substitute with additional beef broth
2 cups low-sodium beef broth
1 tbsp Worcestershire sauce
3 sprigs fresh thyme (or 1 tsp dried)
2 bay leaves

2 tbsp softened butter mixed with 2 tbsp flour (a beurre manié), or 2 tbsp cornstarch mixed with 2 tbsp cold water

Pat the chuck roast completely dry with paper towels. This is crucial for a good sear.
Season generously on all sides with the salt, pepper, and dust evenly with the 2 tablespoons of flour.
In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat until shimmering.
Carefully place the roast in the pot. Sear, without moving, for 4-5 minutes per side, until a deep, brown crust forms. Transfer the seared roast to a plate.

Reduce the heat to medium. In the same pot with the drippings, add the chopped onion. Cook for 3-4 minutes until softened.
Add the garlic and tomato paste, stirring constantly for 1 minute until fragrant.
Pour in the red wine to deglaze, scraping up all the flavorful browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the beef broth and Worcestershire sauce.

Return the seared roast to the pot, along with any accumulated juices. The liquid should come about halfway up the sides of the meat.
Add the thyme sprigs and bay leaves. Bring the liquid to a gentle simmer.
Once simmering, cover the pot with a tight-fitting lid and reduce the heat to low. Braise for 2 hours, turning the roast once halfway through.

After 2 hours, carefully arrange the potato and carrot chunks around the roast. Sprinkle them with the teaspoon of salt. The braising liquid should almost cover them.
Cover the pot again and continue to braise over low heat for 1 more hour, or until both the roast and vegetables are fork-tender.

Transfer the cooked roast to a cutting board and tent loosely with foil. Let it rest for at least 15 minutes. This allows the juices to redistribute, ensuring a moist roast.
While the meat rests, use a slotted spoon to transfer the vegetables to a serving platter. Discard the thyme stems and bay leaves.
For the Gravy: If you prefer a thicker gravy, bring the remaining braising liquid in the pot to a simmer over medium heat. Whisk in the butter-flour mixture (beurre manié) or cornstarch slurry in small increments, simmering for 1-2 minutes after each addition until the gravy reaches your desired consistency. Taste and adjust seasoning.
Slice the rested roast against the grain into thick pieces or shred it with two forks. Arrange on the platter with the vegetables.
Pour a portion of the gravy over the meat and vegetables, serving the rest on the side.

The Cut is Key: Chuck roast is ideal for braising. Its marbling and connective tissue break down during the long, slow cook, resulting in incredibly tender meat.
Don’t Rush the Sear: A proper sear builds a flavor foundation (the Maillard reaction) that permeates the entire dish.
Low and Slow is the Rule: Keep the braise at the gentlest simmer. Boiling will make the meat tough.
Vegetable Texture: For firmer vegetables, add them during the last 45 minutes of cooking.
Make-Ahead Magic: This roast tastes even better the next day. Cool completely and store in the refrigerator for up to 3 days. Reheat gently on the stovetop.