1. Season the Roast:
Generously season the chuck roast with salt and black pepper on all sides.
2. Sear the Meat:
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the roast and sear on all sides until browned, about 4-5 minutes per side. Remove the roast from the pot and set it aside.
3. Sauté the Vegetables:
In the same pot, add the chopped onion and garlic. Sauté for about 2-3 minutes until the onion is softened and fragrant.
4. Deglaze the Pot:
If using, pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for about 2 minutes to reduce slightly.
5. Add the Broth and Seasonings:
Stir in the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Return the seared roast to the pot.
6. Add Vegetables and Simmer:
Arrange the carrots and potatoes around the roast in the pot. Bring the mixture to a simmer, then cover the pot with a lid.
7. Slow Cook:
Reduce the heat to low and let the pot roast cook for 3-4 hours, or until the meat is fork-tender and the vegetables are cooked through. Alternatively, you can cook it in a preheated oven at 300°F (150°C) for the same amount of time.
8. Thicken the Gravy (Optional):
If you prefer a thicker gravy, remove the roast and vegetables from the pot and set them aside. Mix the cornstarch and water to make a slurry, then stir it into the cooking liquid. Simmer for a few minutes until thickened.
9. Serve:
Slice or shred the pot roast and serve it with the vegetables, drizzled with the rich gravy. Garnish with fresh herbs if desired.
Prep Time: 20 minutes
Cook Time: 3-4 hours
Total Time: 3 hours 20 minutes – 4 hours 20 minutes
Servings: 6
