Tender and Flavorful Pot Roast

Steps

1. 1

   Dice the onion, celery, carrots, and gold potatoes. Set the carrots and potatoes aside for later.

2. 2

   Drizzle olive oil over the chuck roast and season it generously on both sides. Dust the roast with flour, ensuring it is lightly coated.

3. 3

   Heat a drizzle of olive oil in a Dutch oven over medium-high heat. Sear the roast on both sides for about 3-4 minutes per side until a brown crust forms. Remove the roast from the pot and set aside.

   Start 3-minute timer
4. 4

   In the same pot, add the minced garlic, diced celery, and diced onion. Sauté for a few minutes until fragrant and softened.

5. 5

   Stir in the tomato paste and cook for 1 minute.

   Start 1-minute timer
6. 6

   Pour in a small amount of beef stock to deglaze the pot, scraping up any browned bits (fond) from the bottom with a wooden spoon.

7. 7

   Add the remaining beef stock, Lipton onion soup mix, and Worcestershire sauce. Stir until fully combined.

8. 8

   Place the seared chuck roast back into the pot. Add the fresh rosemary sprigs and bay leaves.

9. 9

   Cover the Dutch oven and place it in the oven (preheated to approximately 325°F (160 °C) / 165°C (325 °F)). Let it cook for a few hours (typically 2.5 to 3 hours) until the meat begins to soften.

   Start 3-hour timer
10. 10

    Add the diced potatoes and carrots to the pot.

11. 11

    Place the pot back in the oven for about an hour, or until both the meat and the vegetables are completely tender.

12. 12

    Remove the pot from the oven. Pour in a cornstarch slurry (cornstarch mixed with a little water) and stir it into the liquid to thicken the gravy.