Tender and Juicy Pot Roast

Steps

1. 1

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

2. 2

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

3. 3

   Drizzle olive oil over the chuck roast and season it generously on both sides with your preferred seasonings and a coating of flour.

4. 4

   In a large Dutch oven, heat a drizzle of olive oil over medium-high heat. Sear the chuck 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
5. 5

   In the same pot, add the minced garlic, diced celery, and diced onion. Sauté for a few minutes until the vegetables begin to soften.

6. 6

   Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.

   Start 1-minute timer
7. 7

   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.

8. 8

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

9. 9

   Return the seared chuck roast to the pot. Add the fresh rosemary sprigs and bay leaves.

10. 10

    Cover the Dutch oven and place it in the preheated oven. Let it cook for approximately 2-3 hours.

    Start 2-hour timer
11. 11

    Remove the pot from the oven and add the diced potatoes and carrots.

12. 12

    Place the pot back in the oven for about 1 hour, or until the meat is fork-tender and the vegetables are soft.

    Start 1-hour timer
13. 13

    Remove the roast and vegetables from the pot. Pour in a cornstarch slurry (cornstarch mixed with a small amount of cold water) into the braising liquid and simmer on the stovetop until the gravy has thickened.

14. 14

    Serve the pot roast with the vegetables and thickened gravy.