Red Wine Braised Pot Roast with Root Vegetables

Pat the chuck roast very dry with paper towels and season generously all over with salt and pepper. Let sit 20 minutes at room temperature.

Preheat the oven to 325°F (160°C). Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers without smoking.

Sear the roast 4-5 minutes per side until a deep mahogany crust forms on every surface. Transfer to a plate.

Reduce heat to medium. Add the onion and cook 5 minutes until translucent and lightly caramelized at the edges. Stir in the garlic and tomato paste and cook 90 seconds until the paste darkens to brick red.

Pour in the red wine to deglaze, scraping up all the fond with a wooden spoon. Simmer 4 minutes to reduce by half and cook off the alcohol.

Add the beef stock, Worcestershire, bay leaves, and thyme sprigs. Nestle the roast back in with any resting juices, cover, and braise in the oven 2.5 hours.

Add the carrots, parsnips, and potatoes around the roast, spooning braising liquid over them. Cover and continue braising 60-75 minutes until vegetables are fork-tender and the meat shreds with gentle pressure.

Transfer the roast and vegetables to a platter and tent with foil. Skim excess fat from the braising liquid.

Bring the liquid to a boil over medium-high heat and reduce 6-8 minutes until glossy and slightly thickened. Adjust seasoning.

Shred the roast into large chunks, arrange over the vegetables, and ladle the sauce generously overtop.