Pot Roast

Instructions

1. 1

   Preheat your oven to 160°C (325°F).

2. 2

   Season the beef chuck roast generously with salt and pepper, ensuring all sides are coated.

3. 3

   In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.

4. 4

   Sear the chuck roast on all sides until browned, about 2-3 minutes per side. Remove from the pot and set aside.

5. 5

   Add the chopped onion and garlic cloves to the pot, sauté until softened.

6. 6

   Pour the red wine into the pot to deglaze, scraping up any browned bits from the bottom.

7. 7

   Add the beef stock, thyme, rosemary, and bay leaves to the pot and stir.

8. 8

   Return the seared roast to the pot and nestle it in the liquid. Cover with a lid and place in the preheated oven.

9. 9

   After 1 hour, add the peeled and chopped carrots and potatoes to the pot, arranging them around the roast.

10. 10

    Cover and continue cooking in the oven for about 3 more hours, or until the roast is tender and the vegetables are cooked through.

11. 11

    Remove the pot from the oven and let the roast rest for 10-15 minutes before slicing. Serve with the vegetables and the delicious sauce from the pot.