- Start by patting the chuck roast dry with paper towels. This helps the seasoning stick better and promotes better browning.
- Season the roast generously with salt and pepper on all sides.
Step 2: Searing the Roast
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the seasoned chuck roast.
- Sear the roast for 3-4 minutes on each side until deeply browned. This step adds flavor to the final dish.
Step 3: Sauteing Aromatics
- Lower the heat to medium. Add chopped onions, minced garlic, carrots, and celery to the pot.
- Cook the vegetables for about 5 minutes until softened and fragrant, stirring occasionally.
Step 4: Deglazing
- Pour in beef broth and red wine (if using), scraping the bottom of the pot with a wooden spoon to release any browned bits. These browned bits are packed with flavor.
- Add fresh thyme, rosemary, bay leaves, Worcestershire sauce, and tomato paste. Stir to combine.
Step 5: Braising
- Return the seared chuck roast back to the pot. The liquid should come about halfway up the sides of the roast.
- Cover the pot with a lid and place it in a preheated oven at 325°F (160°C). Let it cook for 3-4 hours until the meat is tender and falls apart easily with a fork.
Step 6: Making Gravy (Optional)
- Once the roast is done, remove it from the pot and let it rest on a cutting board.
- If you prefer gravy, strain the cooking liquid into a saucepan. Bring it to a simmer over medium heat.
- In a small bowl, mix flour with a few tablespoons of water to create a slurry. Slowly whisk the slurry into the simmering liquid until thickened, about 5 minutes.
Step 7: Serving
- Slice the pot roast against the grain into thick slices. Serve with the vegetables and gravy on the side.
- Garnish with fresh herbs for a pop of color and extra flavor.
Now, enjoy your perfectly cooked pot roast with your favorite sides like mashed potatoes, roasted vegetables, or crusty bread. Bon appétit!