Ingredients:
- 3 lbs beef chuck roast
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup red wine
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 bay leaves
- 3 large carrots, cut into chunks
- 3 celery stalks, cut into chunks
- 1 lb small potatoes, halved
Instructions:
- Prepare the Meat: Season the beef chuck roast with salt and pepper on all sides.
- Sear the Meat: Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Add the roast and sear on all sides until browned. This should take about 4-5 minutes per side. Remove the roast from the pot and set it aside.
- Sauté the Aromatics: In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent and the garlic is fragrant, about 2-3 minutes.
- Deglaze the Pot: Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, which should take about 3-4 minutes.
- Add the Liquids and Herbs: Stir in the crushed tomatoes, beef broth, dried basil, dried oregano, dried thyme, and bay leaves. Bring the mixture to a simmer.
- Combine and Cook: Return the roast to the pot, along with any juices that have accumulated. Add the carrots, celery, and potatoes around the roast.
- Braise: Cover the pot with a lid and transfer it to a preheated oven at 300°F (150°C). Let it cook for about 3-4 hours, or until the meat is tender and easily shreds with a fork.
- Serve: Remove the bay leaves before serving. Serve the pot roast hot with the vegetables and sauce spooned over the top.
