Perfect Pot Roast

Ingredients

• 4 lb. boneless chuck roast
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. neutral oil
• 1 large yellow onion
• 3 tbsp. tomato paste
• 1/2 c. red wine
• 4 large carrots
• 1 1/2 lb. baby potatoes
• 4 c. low-sodium beef broth
• 1 small bunch fresh thyme

Instructions

1. 1

   Preheat oven to 325°. Pat chuck roast dry with paper towels; very generously season with salt and pepper on all sides.

2. 2

   In a large Dutch oven over medium-high heat, heat oil. Add beef and cook, turning occasionally, until golden brown, 5 to 7 minutes per side. Transfer beef to a large plate.

3. 3

   Reduce heat to medium-low. Add onion and tomato paste and stir until coated. Add wine, scraping bottom of pan to release any brown bits. Bring to a simmer and cook, stirring occasionally, until reduced by about half, about 2 minutes.

4. 4

   Add about half of carrots and potatoes to pot. Place beef on top. Arrange remaining carrots and potatoes around beef. Pour in broth and add thyme.

5. 5

   Cover pot and transfer to oven. Bake pot roast until beef is easily shreddable with a fork, 2 hours to 2 hours 30 minutes. Transfer beef to a cutting board. Using a slotted spoon, transfer vegetables to a plate. Discard thyme.

6. 6

   Return pot to medium heat and bring broth to a simmer, stirring occasionally, until reduced by half, about 10 minutes.

7. 7

   Shred meat with 2 forks. Divide among plates. Serve with vegetables and broth alongside.