🍖🍷 Classic Pot Roast—tender beef, rich gravy!

Ingredients:

3-4 pound beef chuck roast
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
4 carrots, peeled and cut into chunks
4 large potatoes, peeled and quartered
3 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons flour (for thickening, optional)

Directions:

1- Preheat your oven to 300°F (150°C).
2- Heat olive oil in a large Dutch oven over medium-high heat. Season the beef chuck roast with salt and pepper, then sear on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
3- In the same pot, add the onions and garlic. Sauté for 3-4 minutes until softened. Add tomato paste and cook for an additional minute.
4- Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Return the roast to the pot, then add the carrots, potatoes, rosemary, and thyme.
5- Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
6- To thicken the gravy, remove the roast and vegetables from the pot. Whisk in flour into the remaining juices over medium heat, simmering until thickened.
7- Slice or shred the roast and serve with the vegetables and gravy.

Prep Time: 15 minutes | Cooking Time: 4 hours | Total Time: 4 hours 15 minutes