Pot Roast

1.Preheat the oven to 160°C (325°F). Pat the chuck roast dry with paper towels. Season generously on all sides with 2 teaspoons of salt, 1/2 teaspoon of pepper, thyme, and rosemary.

2.Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef roast on all sides until a deep brown crust forms (about 3-4 minutes per side). Remove the roast and set aside.

3.Reduce the heat to medium. Add the chopped onion to the pot and sauté for 5-7 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.

4.Deglaze the pot by pouring in the red wine (or 1 cup of beef broth). Scrape up any browned bits from the bottom of the pot. Let the liquid reduce by half (about 3 minutes).

5.Return the roast to the pot. Pour in the remaining beef broth and Worcestershire sauce. Add the bay leaves. The liquid should come about halfway up the side of the roast. Bring the liquid to a simmer.

6.Cover the Dutch oven tightly with a lid and transfer it to the preheated oven. Cook for 2.5 hours.

7.After 2.5 hours, remove the pot from the oven. Add the potatoes and carrots around the roast. Season the vegetables with the remaining salt and pepper. Cover and return to the oven.

8.Continue cooking for another 1 to 1.5 hours, or until the beef is fork-tender and the vegetables are easily pierced with a fork.

9.Remove the pot roast and vegetables from the pot and transfer them to a serving platter. Tent loosely with foil and let rest for 15 minutes.

10.To make gravy (optional): Skim excess fat from the liquid remaining in the pot. In a small bowl, mix the butter and flour to create a smooth paste (roux). Bring the pot liquid to a simmer on the stovetop. Whisk in the roux until the gravy thickens to your desired consistency. Remove bay leaves.

11.Slice or shred the pot roast and serve immediately with the roasted vegetables and gravy.