Classic Beef Pot Roast Recipe

Ingredients:

• 3 pounds boneless beef chuck roast, trimmed
• salt
• pepper
• 2 Tbsp vegetable oil
• 1 Tbsp tomato paste
• 2 cups beef broth
• 2 cloves garlic, minced
• 4 sprigs fresh thyme
• 1 bay leaf
• 2 Yukon Gold potatoes, cut into large chunks
• 1 large carrots, cut into 2-inch lengths
• 1 large yellow onion, cut into 8 wedges
• 3 large celery stalks, cut into 2-inch lengths
• 1 Tbsp cornstarch
• 1/2 cup red wine, (optional)

Directions:

1.   Adjust oven rack to lower middle position and heat to 300°F. Pat meat dry with a paper towel. Season with salt and pepper. 
2. In a large Dutch oven, heat oil over medium-high heat. Add half of beef and sear all over, about 3 to 4 minutes per side. Remove to a plate. Repeat with remaining beef.
3. Add onion to pot. Cook over medium-high heat, stirring occasionally until soft, about 3 minutes. Add garlic and tomato paste; stir to blend. Add beef broth and stir, scraping up any browned bits from bottom of pot. Add wine, if using.
4. Return beef to pot. Add thyme, bay leaf, and enough water for liquid to come halfway up sides of beef. Cover pot and place in oven.
5. Braise for 2-1/2 hours. Remove pot from oven and add carrots, celery, and potatoes. Replace cover, return to oven, and continue cooking for another 30 to 60 minutes or until meat and vegetables are fork tender.
6. Remove beef and vegetables to a cutting board; tent with foil to keep warm. Skim fat from top of liquid and discard. Remove and discard thyme and bay leaf. Place pot on stove and bring to a gentle boil. In a small bowl, combine 1 tablespoon cornstarch and 2 tablespoons water to make a slurry. Add to boiling liquid and stir. Cook until reduced to desired thickness. Add salt and pepper to taste.
7. Slice meat against the grain. Place on warm platter with vegetables; serve with sauce.
8. Cook’s Tips:
9. Do-Ahead: After step 5, allow pot and contents to cool for 1 hour at room temperature. Transfer meat and vegetables to a storage container. Store broth in a separate container. Refrigerate both for up to two days. Skim hardened fat from broth. Place beef and vegetables into ovenproof dish. Add a cup of broth, cover, and reheat in 325°F oven for 30 to 45 minutes. In a small sauce pan, add remaining broth. Heat, add slurry, and reduce as directed in step 6.
10. Slow Cooker or Multicooker: Brown meat using sauté setting or in a separate skillet on stove top. Add onion, garlic, tomato paste, beef broth, thyme, and bay leaf. Cover with lid and slow cook 8 to 11 hours, until very tender. Add carrots and celery during last hour of cooking. Continue from step 6.