Ingredients:

  • 3 - 4 lbs Chuck Roast (Bone-in or Boneless)
  • 1 Tbsp Kosher Salt
  • 1 tsp Black Pepper, freshly ground
  • 1/4 cup All-Purpose Flour
  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, roughly chopped
  • 4 large Carrots, roughly chopped into 2-inch pieces
  • 3 Celery Stalks, roughly chopped
  • 4 smashed Garlic Cloves
  • 3 cups Beef Broth (low sodium preferred)
  • 1 cup Dry Red Wine (Merlot or Cabernet)
  • 2 Tbsp Tomato Paste
  • 1 tsp Dried Thyme
  • 2 Bay Leaves
  • 2 lbs Russet Potatoes, peeled and quartered

Instructions:

  1. Pat the roast completely dry. Mix salt, pepper, and flour; dredge the roast thoroughly on all sides.
  2. Heat oil in a large Dutch oven over medium-high heat. Sear the meat on all sides until a deep, dark brown crust forms (about 3–4 minutes per side). Remove the roast and set aside.
  3. Reduce heat to medium. Add onions, carrots, and celery to the pot. Sauté until softened, scraping up the browned bits (fond) from the bottom (about 5–7 minutes). Stir in smashed garlic and tomato paste; cook for 1 minute until fragrant.
  4. Pour in the red wine, scraping the bottom vigorously to lift any remaining fond. Let the wine reduce by half (about 3 minutes). Add beef broth, thyme, and bay leaves. Bring the liquid to a gentle simmer.
  5. Return the seared roast to the pot, ensuring it is mostly submerged. Cover tightly with the lid.
  6. Transfer the covered Dutch oven to a preheated oven at 325°F (160°C). Cook undisturbed for 2.5 hours.
  7. Carefully remove the lid. Nestle the potatoes around the meat. Return to the oven, covered, for another 1 to 1.5 hours, or until the meat is easily pierced with a fork and the potatoes are tender.
  8. Remove the meat from the pot and cover loosely with foil; let it rest for 15 minutes. Discard the bay leaves from the cooking liquid.
  9. Skim any excess fat from the surface of the cooking liquid. If the gravy is thin, simmer it gently on the stovetop for 5–10 minutes until slightly thickened. Strain the gravy through a fine-mesh sieve for a silky smooth finish.
  10. Shred or slice the pot roast and serve immediately, generously ladled with the rich gravy and surrounding vegetables.