Melt-In-Your-Mouth Pot Roast with Golden Potatoes

Steps

1. 1

   Preheat your oven to 325°F (160 °C) (165°C (325 °F)).

2. 2

   Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides.

3. 3

   Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

4. 4

   Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove to a plate.

   Start 3-minute timer
5. 5

   Reduce heat to medium and add onions to the pot. Cook until softened, about 5 minutes.

   Start 5-minute timer
6. 6

   Add garlic and cook for 30 seconds until fragrant.

   Start 30-second timer
7. 7

   Stir in tomato paste and cook for 2 minutes.

   Start 2-minute timer
8. 8

   Sprinkle flour over the vegetables and stir to coat.

9. 9

   Slowly pour in wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits (fond).

10. 10

    Add beef broth, bay leaves, thyme sprigs, and Worcestershire sauce.

11. 11

    Return the roast to the pot and bring the liquid to a simmer over medium heat.

12. 12

    Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Cook for 2 hours.

    Start 2-hour timer
13. 13

    Add the baby potatoes (and carrots if using) to the pot, then continue cooking for another 1-1.5 hours until the meat is fork-tender and the vegetables are soft.

    Start 5-hour timer
14. 14

    Remove the pot from the oven and let the roast rest for 15 minutes before serving.

    Start 15-minute timer
15. 15

    Remove the bay leaves and thyme sprigs. Shred the meat if desired, and serve alongside the potatoes and carrots with the rich gravy poured over the top.