- Preheat Oven:
- Set oven to 325°F (163°C). Pat the chuck roast dry and season generously with salt and pepper.
- Sear Beef:
- In a large Dutch oven over medium-high heat, heat oil. Brown beef on all sides, 5-7 minutes per side. Transfer beef to a plate.
- Prepare Base:
- Reduce heat to medium-low. Add onion and tomato paste to the pot, stirring until coated. Add red wine, scraping the bottom of the pan to release any brown bits. Simmer and cook until reduced by half, about 2 minutes.
- Assemble Roast:
- Add half of the carrots and potatoes to the pot. Place beef on top and arrange the remaining carrots and potatoes around the beef. Pour in broth and add thyme.
- Cook:
- Cover and bake in the oven for 2 to 2.5 hours, or until beef is easily shreddable with a fork. Transfer beef to a cutting board and vegetables to a plate. Discard thyme.
- Reduce Sauce:
- Return the pot to medium heat and simmer the broth, stirring occasionally, until reduced by half, about 10 minutes.
- Shred & Serve:
- Shred the beef with two forks and serve with vegetables and the reduced broth.
Tips:
- Veggie Variation: Feel free to add parsnips, pearl onions, or turnips if desired. Just ensure they are cut into larger pieces to hold up during the long cook time.
- Sauce Perfection: Reducing the broth after cooking will concentrate the flavor, making for a richer sauce.
Make this pot roast for a hearty, comforting meal that’s perfect for any occasion. Enjoy and let us know how it turns out!
