Sunday Braised Beef Pot Roast with Root Vegetables

Pat a 3.5 lb (1.6 kg) boneless beef chuck roast completely dry with paper towels and season generously all over with 2 tsp kosher salt and 1 tsp black pepper. Let sit at room temperature for 30 minutes.

Preheat oven to 325°F (165°C). Heat 2 tbsp 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 and add 2 diced yellow onions with a pinch of salt. Cook 8 minutes, stirring occasionally, until translucent and lightly caramelized at the edges.

Stir in 4 minced garlic cloves and 2 tbsp tomato paste and cook 90 seconds until the paste darkens to brick-red.

Deglaze with 1 cup dry red wine, scraping up all the fond from the bottom of the pot. Simmer until reduced by half, about 4 minutes.

Add 3 cups beef stock, 2 sprigs fresh thyme, 2 bay leaves and 1 tbsp Worcestershire sauce. Nestle the roast back in with any accumulated juices: liquid should come halfway up the meat.

Cover and braise in the oven for 2 hours, then add 4 large carrots cut in chunks and 1.5 lb halved Yukon gold potatoes. Continue braising, covered, for 60-75 more minutes until the beef shreds easily under a fork.

Transfer meat and vegetables to a platter and tent with foil. Skim excess fat from the braising liquid, then reduce over medium-high heat for 8-10 minutes until it thickens into a glossy gravy.

Slice or shred the beef against the grain and spoon the gravy generously over everything.