Red Wine Braised Sunday Pot Roast with Root Vegetables

Pat the chuck roast dry with paper towels and season generously all over with kosher salt and freshly cracked pepper; let it sit at room temperature for 30 minutes.

Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers without smoking, then sear the roast for 4-5 minutes per side, until a deep mahogany crust forms; transfer to a plate.

Reduce the heat to medium and add the onion, carrots, and parsnips; sweat for 6-8 minutes, until the onions turn translucent and the edges caramelize.

Stir in the garlic and tomato paste, cooking for 2 minutes until the paste darkens to brick red and smells sweet.

Deglaze with the red wine, scraping up all the browned bits, and reduce by half, about 5 minutes.

Nestle the roast back in, pour in the beef stock, and add the bay leaves, rosemary, and thyme; the liquid should reach halfway up the meat.

Cover and braise in a 325°F (160°C) oven for 3 to 3.5 hours, turning the roast once at the halfway point, until a fork slides in with no resistance.

Add the pearl onions during the final 45 minutes so they turn tender without disintegrating.

Transfer the roast and vegetables to a warm platter, then reduce the braising liquid on the stovetop over medium-high heat for 8-10 minutes, until glossy and slightly syrupy.

Slice or shred the beef against the grain and spoon the reduced jus generously over top.