Classic Pot Roast

• 3 lb beef chuck roast
• 2 tsp salt and pepper
• 2 tbsp vegetable oil
• 1 onion (quartered)
• 4 clove garlic (smashed)
• 2 cup beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 4 carrots (cut into chunks)
• 1 ½ lb Yukon Gold potatoes (halved)
• 2 rosemary (sprigs)
• 4 thyme (sprigs)

How to Make It

1. 1

   Preheat oven to 325°F. Season roast generously with salt and pepper.

2. 2

   Heat oil in a Dutch oven over high heat. Sear roast on all sides until deeply browned, 3-4 minutes per side.

3. 3

   Remove roast. Sauté onion 3 minutes, add garlic, tomato paste, wine, and broth. Scrape up browned bits.

4. 4

   Return roast to pot. Add herbs, cover tightly, and braise in oven 2.5-3 hours.

5. 5

   Add carrots and potatoes in the last 45 minutes of cooking.

6. 6

   Remove roast and vegetables. Simmer braising liquid on stove to make gravy. Slice and serve.